Yield: one 9-in. tart , 8 servings PASTRY DOUGH: 1⁄4 cup butter, softened 1⁄4 cup sugar 1⁄4 tsp. salt 2 large egg yolks 1 cup flour FILLING: 1⁄3 cup almond paste 1⁄4 cup sugar 2 Tbsps. butter, softened 1⁄4 tsp. salt 1 large egg 2 large egg whites 3 Tbsps. flour 2 large fresh peaches (9 oz. ea.), peeled, pitted 2 Tbsps. apricot preserves, melted 1. For the dough: In a food processor, whirl butter, sugar and salt until combined. Add egg yolks; beat well. Add flour; whirl just until combined. ...
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