Gluten-Free Almond Peach Tart

Directions

1. 1
   Heat oven to 215 degrees C (425F) and put the rack in the middle of the oven. Butter an 11-in tart pan.
2. 2
   In a bowl, combine your flour, almond meal, 1 teaspoon sugar and 1/2 teaspoon of the kosher salt. Mix together. In another bowl, combine your oils, milk and almond extract. Whisk together.
3. 3
   Create a well in your bowl with the dry ingredients and slowly pour your oil mixture into it, mixing with a fork until the dry mixture is damp but not over-mixed.
4. 4
   Pour your crust ingredients into the buttered tart pan and flatten into the tart using the palm of your hand or the bottom of a cup, until evenly spread out in the tart.
5. 5
   In another bowl, combine your sugars, two tablespoons of flour and 1/4 teaspoon of kosher salt. Pinch the cubed butter into the sugars mix until combined and the mixture becomes sand like.
6. 6
   Wash and pit your peaches. Slice them into half-moon shapes, 1 cm thick. Arrange the slices in circles in the tart pan, from the outside in, with each circle slightly overlapping the last, until reaching the center. Arrange the center how you see fit.
7. 7
   Pour the crumb combination over the peaches. It will seem like a lot - but it melts down into perfect deliciousness. Put the tart in the oven and bake for 25-35 minutes, until the crumb is browned and bubbling over the fruit and the crust is a golden brown. Cool on a rack and serve either warm or room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!