Peaches & Cream Tart with Honey Mascarpone and Almond Flour Crust

Directions

1. Heat the oven to 375 degrees. In a medium mixing bowl, whisk together 1 cup cake flour, 3/4 cups almond flour, and 1/2 teaspoon salt. To the dry ingredients, drizzle 1 teaspoon almond extract and 1/4 cup vegetable or canola oil. Stir together with a rubber spatula until just combined. The dough will be soft and sticky.
2. Divide the dough into two equal portions. Using your fingers, press one half of the dough into the edges of an 11-inch tart pan and press the second half into the bottom. The resultant tart shell should be seamless and roughly 1/8-inch thick.
3. Par-bake the tart shell for 5 minutes or until no longer shiny. Without turning off the oven, let the tart shell cool slightly on a rack while preparing the filling.
4. Whisk together 4 ounces of mascarpone, 1 heaping tablespoon of your favorite honey, and one teaspoon of lemon zest. Spread in an even layer along the bottom the the tart shell—an offset spatula or even the back of a spoon works great. In a single layer, arrange the peach slices in concentric circles on top of mascarpone. For the neatest design, begin placing the peach slices in the center of the tart shell and work outwards.
5. Bake for 15-20 minutes or until the edges of the crust are golden brown and the filling is bubbling through the center. Serve warm or at room temperature. A finishing drizzle of honey is optional but delicious.