I documented the process 🙂
There was prep work that had to be done before flinging the ingredients together.
First, I toasted the sliced almonds in a frying pan. It didn’t take long to toast them over a medium heat.
I tossed them constantly.
Next, I had to prepare the fresh peaches. First, a pot of boiling water, and I blanched them by boiling them for almost a minute.
I cut around a peach, grasped the two halves, and rotated. Yes! They easily separated, and the pit came out without any fuss. Then I chopped the peaches all up
Now it was time to make the pastry dough. I did some prep work by chopping the butter and putting it back in the fridge to cool, and by cooling some water in the freezer so it wouldn’t melt the butter when I added it.
Following the instructions on the pate brisée page, I pulsed the dry ingredients together, then added the butter.
A few more pulses, and then a few tablespoons of water, followed by a few more pulses, gives the following result.Next, pat it together into a ball on a floured surface. Handle as little as possible.Mix all the filling ingredients together.Roll out the dough, put the ingredients in the middle, and pull the edges of the dough up over the ingredients.Bake in the oven at 350F for 45 minutes to an hour. I regret to say that mine hadn’t browned after an hour, so I quickly put it under the broiler, but didn’t remove it fast enough: hence, it’s a little… umm… dark on top.