1. For your peaches:1. Slice up your peaches 2. Cover them with sugar and cinnamon. 3. Let them sit in a bowl for a while so you can allow a lot of the liquids to drain so when they top the tart, it won't seep to the bottom and give you a soggy bottom!For your crust:1. Place all of the dry ingredients in your food processor.2. Pulse a few times.3. Add the butter and pulse until it is the size of peas.4. Slowly drizzle in the water one tablespoon at a time as you pulse so that the crust will come together. 5. Cover your dough with eco-friendly wrap and place in the fridge for 1.5 hours

Putting it all together:

1. Set your oven to 350 °F
2. Take your dough from the fridge and roll it out between two pieces of parchment paper
3. Fill the tart with the dough. If some if hanging over the side, use a rolling pin to roll over the side of the tart. It will trim the edges for you! It is a handy trick that you will thank me for later.
4. Place your tart back in the fridge while you make your frangipane.
5. Add the butter and sugar in your mixing bowl or stand mixer. Cream them together.
6. Add your egg and mix until fully incorporated.
7. Place the almond flour and almond extract in the bowl and combine.
8. Remove your tart from the fridge and fill it with the frangipane and smooth it out.
9. Take your peaches and place them on the tart in the design you want. Make sure they aren't too wet. Remember, no soggy bottom.
10. Place your tart in the oven. Depending on the temperature of your oven, bake for 50 - 60 minutes. You can begin to check on it at 50 minutes.
11. Remove from the oven when done and let it sit in the pan for a bit to make sure that it doesn't crack when you remove it.
12. Serve it up!