Recipe - Peach-Frangipane Tart

1 All Ready Pie Crust; (half
of 15ounce
; package), room
; temperature
2 tablespoon All purpose flour
Three fourths cup Slivered blanched almonds;
(about 3 One half ounces)
1/3 cup Sugar
3 tablespoon Amaretto or other
almondflavored liqueur
2 tablespoon Unsalted butter; room
temperature
; (One fourth stick)
1 Egg
5 Peaches
One half cup Peach or apricot preserves

Preheat oven to 450F. Open crust on work surface. Sprinkle with 1
tablespoon flour. Rub flour over crust, rubbing out creases. Arrange
floured side down in 9inchdiameter tart pan with removable sides. Trim
and finish edges. Pierce all over with fork. Bake until light brown, about
10 minutes. Cool on rack. Reduce oven temperature to 400F.

Finely grind slivered almonds in processor. Add remaining 1 tablespoon
flour, sugar, 2 tablespoons amaretto and butter and puree. Add egg and
process until well blended. Pour into crust. Bake until filling begins to
brown and is springy to touch, about 15 minutes. Cool on rack. (Can be
prepared 6 hours ahead. Let stand at room temperature.)

Bring medium pot of water to boil. Add peaches and blanch 30 seconds.
Transfer to bowl of cold water, using slotted spoon. Peel peaches. Cut into
slices. Drain well. Combine preserves and 1 tablespoon amaretto in heavy
small saucepan. Bring to boil, stirring to melt preserves. Boil until
slightly thickened, about 30 seconds. Brush some preserves over tart
filling. Arrange peaches atop preserves in concentric circles, overlapping
slices. Brush with remaining preserves. Can be prepared 3 hours ahead.
Store at room temperature.)

Serves 6.

Bon Appetit July 1992

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