Fresh, ripe, juicy peaches are staples for late summer evenings.  This sweet, but protein rich dessert will help you create sun-kissed memories.  Always a fan favorite.  To make gluten-free, simply substitute buckwheat or almond flour for all-purpose. Serves 12.  Enjoy!

INGREDIENTS

• 1 ½ cups all-purpose (or buckwheat) flour

• ½ cup confectioner’s sugar

• 1 stick cold, organic butter, chopped

• 1 egg yolk

• 1 tablespoon ice water

• 4 medium, ripe peaches

INGREDIENTS FOR FRANGIPANE

• 1 ½ sticks organic butter, softened

• 1 ½ cup ground almonds

• 1 cup sugar

• ½ cup all-purpose (or buckwheat) flour

• 4 eggs

PREPARATION

1. To make pastry, process flour, sugar and butter until mixture resembles bread crumbs.

2. Add egg yolk and water; process until mixture just comes together

3. Shape into a disc; wrap in plastic wrap.  Refrigerate 30 minutes.

4. To make frangipane, process butter, nuts, sugar and flour until it forms a paste.  Add eggs; process until combined.

5. Line a 8x12inch slice plan with parchment paper.

6. Roll pastry between 2 sheets of parchment paper until large enough to line pan.

7. Ease pastry into pan, press into sides; refrigerate for 20 minutes.

8. Preheat oven to 350°F.

9. Line pastry with parchment paper; fill with dried beans or pie beads. Bake for 15 minutes.

10. Remove paper and beans; bake 10 minutes or until pastry is golden and dry. Cool.

11. Spread frangipane over base.

12. Halve peaches; remove stones.  Cut each half into 3 wedges.

13. Arrange wedges on top of frangipane.

14. Bake tart for 55 minutes or until browned and set.  Cover with foil if over-browning.

15. Let tart cool for 15 minutes before serving.

16. Garnish with homemade whip cream or coconut whip cream if desired.