Almond & Peach Tart

Yield 1 x 10 inch flan

Ingredients:
Pastry-
2 C flour
1 C icing sugar
100 g butter, softened
1 egg
Filling-
160 g almond meal
1 1/2 C sugar
100 g butter, softened
4 eggs
750 g canned peaches, sliced to wedges

Method:
1. Knead pastry ingredients into dough and wrap in cling wrap. Chill for 30 minutes.
2. Place almonds in a food processor and mix to a fine meal. Add the flour, sugar, butter and eggs and process until creamy. Chill until ready to use.
3. Roll out pastry dough on a lightly floured surface until about 1 cm thick or enough to cover 10-inch flan tray.
4. Preheat oven to 160 degrees.
5. Place frangipane in the tart shell.
6. Cover with sliced peaches and sprinkle with extra sugar.
7. Bake for approx 60 minutes and allow to cool slightly before serving.