Peach Frangipane Tart

2 sheets frozen puff pastry
6-8 fresh peaches, skin on, thinly sliced
Turbinado sugar
Egg wash (1 egg beaten with 1 tbsp water)

Frangipane
1 8oz tube almond paste
1/2 oz granulated sugar
1/2 cup (1 stick) unsalted butter
2 large eggs
3/4 oz all purpose flour
1/2 tsp almond extract
Pinch of salt

Preheat oven to 425F. Thaw frozen pastry about 40 minutes or until easily handled. Roll out to 14x14 square. Run the tip of a sharp knife about 1/2" inside the edge of the pastry, not quite cutting through. Keep cold while preparing the rest of the ingredients. Repeat with other piece of pastry.

Beat together the frangipane ingredients. Spread within marked edge of pastry (this will be enough for both pastries). Layer peaches on top of frangipane in a tile pattern (see photo. Brush exposed edges of pastry with egg wash. Sprinkle all over with Turbinado sugar. Bake, one at a time (keep the other pastry cold until ready to bake) in lowest rack of oven for 15 minutes. Reduce heat to 350F and bake and additional 10-15 minutes, until pastry is cooked through.



Remove from pan. Let cool. Delicious served warm or at room temperature, with softly whipped cream.