Preheat the oven to 200'C.
Bring a large plan of water to the boil and then blanch the peaches for about 10 seconds. Remove from the pan, allow to cool and then peel the skin from the flesh. Cut the peaches in half, remove the stones and cut the fruit into wedges.
Roll out the pastry and then carefully lift into the tart case and chill for 15 minutes.
Beat together the sugar, ground almonds and eggs. Spread this mixture into the base of the pastry case and then arrange the peaches on top. Transfer to the oven and bake for 25 minutes. Remove from the oven once the pastry is golden.
Allow to cool before dusting with icing sugar to serve.
«Vary this recipe by baking the pastry and frangipane first and once cooled, garnish with slices of raw peach. Serve with double cream.»