Peach and Almond Tart Recipe - Swans Down Cake Flour

Ingredients

• Filling
• 1/2 cup (8 ounces) unsalted butter, room temperature
• 1/2 cup sugar
• Pinch of salt
• 1 egg
• 1 cup almond almond flour
• 2 tablespoons bourbon
• 2 teaspoons almond extract
• 1 tablespoon + 1 teaspoon Swans Down® Cake Flour
• 4 ripe peaches, peeled and sliced
• 1/4 cup sliced almonds, toasted, for garnish
• Confectioners’ sugar, for garnish
• Pastry
• 2 cups sifted Swans Down® Cake Flour
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1 stick (4 ounces) unsalted butter, cold, cut into cubes
• 1 yolk
• 2 to 4 tablespoons ice water