Fresh Peach & Bourbon Frangipane (Almond Torte) (V)

Set up the stand mixer with the flat beater.

Combine the flour, sugar and salt. Mix on medium/low to mix together.

In a small bowl, combine the egg yolk, water and vanilla extract. Whip with a fork to combine.

Add the bowl of liquid to the mixer.

Mix until the dough begins to form into a ball.

Refrigerate the dough for a. minimum of 30 minutes to firm up the dough.

When ready to use, place the disk of dough on a floured work surface.

Using a rolling pin, press into the disc across the top to make 6-8 indentations in the dough to assist with starting the rolling process. Make a 1/4 turn and repeat the process.

Unroll the dough over the top of the tart pan. Position the dough into the bottom of the pan. Form the dough into the edges of the tart pan.

Cut the dough with a paring knife around the top or roll the rolling pin over the top to cut the top edge.

Reserve the dough filled tart pan in the refrigerator until the filling is made. Tart dough will not be blind baked. The tart filling will be added to the raw dough and baked together.

Preheat the oven to 375°

In a stand mixer, add the room temperature butter and sugar.

Cream the butter and sugar together with the whisk attachment. Use a rubber spatula to scrape sides and whisk to ensure the butter and sugar are incorporated.

Add the whole eggs one at a time followed by the yolks. Turn the stand mixer up to high and whip for 1-2 minutes to whip the eggs to full volume.

Add the vanilla and the bourbon, mix to incorporate.

Turn the mixer to the lowest speed and add the almond flour and the all purpose flour. Add small amounts at at time. Once all the flour is in the bowl, remove the bowl from the mixer and fold in the flour to ensure the ingredients are combined.

Pour the filling into the unbaked dough in the tart pan. Reserve in the tart in the refrigerator until the peaches are sliced.

Arrange the peaches around the top of the almond filling in the tart shell.

Bake the tart on a sheet pan. Place the sheet pan on the oven rack in the center of the oven.

Bake for 30 minutes, rotate the sheet pan with the tart on it.

Bake for an additional 15-20 minutes. Tart should be dark golden around the peaches. The peaches will have sunken into the filling. The tart will fall some usually leveling to the top of the tart pan while cooling.

In a small saucepan combine the water, sugar and bourbon.

Bring to a boil over a high heat.

Once the simple syrup boils, remove from the heat. Reserve the simple syrup until the tart has cooled to the touch (warm) or room temperature.

Brush the bourbon simple syrup on top of the tart. Covering the entire surface.

Refrigerate the tart to firm up the filling. Can be served warm or cold.