Springtime Peach Almond Tart

Directions

1. raw almonds, water, all purpose flour, olive oil, cane sugar, salt, almond extract
2. Turn the oven to 425 degrees.Soak almonds in cold water for 15 minutes. Discard the water. Using a blender turn the almonds and 3 cups of water into an almond sauce. Strain it well. Add the almond meal to a bowl and save the liquid part for later.
3. Mix the almond meal with ½ cup flour, 1 tablespoon sugar, 1 teaspoon salt, ¼ cup olive oil and ½ teaspoon almond extract until you form a wet dough. Spread the dough with a spoon all over an 11-inch tart pan with. Start with the bottom and end pushing up the dough to the sides. Trim the excess. Refrigerate while you prepare the fruit and topping.

1. cane sugar, salt, raw almonds, all purpose flour, butter, peaches, lemon, almond extract, edible flowers
2. For the topping form a granule mixture using the tip of your fingers to combine ¾ cup sugar, a pinch of salt, 3 tablespoons of roughly chopped almonds, 2 tablespoons flour and 3 tablespoons butter chilled and cubed.
3. Wash, pit and cut the peaches in slices. Cover the tart pastry with the peach slices arranging them in a concentric circle starting from the outside. Overlap the slices tightly so you can get as many slices as possible in the tart. Sprinkle it with the topping. Bake for 45 minutes approximately till the topping turns golden in color and the peaches start bubbling.
4. While the tart is cooling down make the almond cream. Prepare and set aside an ice bath. In a small saucepan cook to a boil the strained almond liquid that you have saved from the beginning with 1/4 cup of sugar. Pour the cream in a bowl and let it cool over the ice bath stiring continuously . Add lemon juice and ½ teaspoon almond extract. Whisk it all well till you get a whipping cream consistency. Serve the Springtime Tart with a spoonful of the almond cream sprinkled with colorful edible flower petals.