1. Prepare the crust.

Stir together the following ingredients:

• 1/2 cup almond flour
• 1/4 cup oat flour
• 1/4 cup whole wheat flour 
• 2 tbsp rolled oats
• 1/4 cup sugar
• 1/4 tsp salt

Cut the 6 tbsp of unsalted butter into little pieces and then add to the flour mixture. Using your fingers, pinch the pieces of butter into the flour mixture until the butter pieces are the size of little peas. Then mix in:

• 1 egg yok
• 2 tsp water

Knead the mixture briefly until it forms a dough, then shape it into a flat disk. Roll out the tart dough into a thin sheet a bit bigger than your tart pan. It helps me to do this on a sheet of wax or parchment paper. Grease your tart pan (I usually just spray it with a bit of coconut or avocado oil.)

Lay the tart crust into the tart pan and gently press it into the pan. Press any pieces that come apart back together.

Note: I do not recommend skipping rolling out the dough. I tried this by just dumping the dough into my tart pan and pressing it into the tart pan with my fingers. The result was that the crust stuck to the tart pan pretty aggressively and did not want to come out after it was baked. If you don’t care too much about having your tart come out of the pan nice and pretty, it might not matter as much to you.

2. Chill for 1 hour.

I place the tart pan on a baking sheet to make sure it’s easy to move in and out of the fridge / oven when the time comes. 

3. Bake for 15 minutes at 425F.

Again, recommend leaving the tart pan on a baking sheet while you bake it. Makes it much easier to move in and out of the oven without risking breaking the crust.

4. Make the frangipane.

While the crust bakes, get your food processor or blender. (I use an immersion blender with a food processor attachment – super handy!).  Pulse the following ingredients together until you have a mixture that resembles coarse flour:

• 1 cup raw almonds, sliced (save the 2 tbsp of almonds to sprinkle on top of the tart right before baking)
• 1 tbsp whole wheat flour (1-to-1 flour for gluten free)
• 1/2 cup sugar

Next, add the 1/2 cup of melted, unsalted butter. Pulse until combined.

Add the 2 eggs and 1 teaspoon  almond extract and pulse until you have a smooth and creamy mixture.

Huzzah! You now have frangipane.

5. Prepare your fruit.

Slice your peach(es) into 8 slices. I leave the skin on. Pit your cherries, if using.

6. Pour the frangipane into the hot, baked tart shell. 

Then arrange the fruit on top of the frangipane in a single layer. Press each piece of fruit down into the frangipane. The goal is to have the fruit be touching or almost touching the bottom of the tart but still visible from the top. The frangipane will swell up a bit as it bakes.

Sprinkle the top of the tart with the remaining 2 tablespoons of sliced almonds. 

7. Bake at 375 for 40 minutes.

The frangipane will turn golden brown when it is finished. A fork / toothpick should come out clean. Allow the tart to cool for at least 20 minutes before you take off the outer part of the tart pan. The crust will get a bit harder as it cools making this process easier.

8. Enjoy!