Peach & Frangipane Tart Made with Maui Raw Turbinado Sugar

Turbinado Short Bread 

2 cups AP flour

1 cup soft butter

1/2 tsp. salt

1/3 cup Turbinado sugar

Frangipane Almond Custard

1 1/2 cups almond flour

2 eggs

2 Tbsp. olive oil

1/2 tsp. salt

3 Tbsp. Turbinado Sugar

2-3 tbsp. whole milk

 5-6 medium ripe juicy peaches, or any stone fruit

Method

Preheat oven to 350ᵒ.  Line a 10-inch tart pan with parchment, set aside.  In the bowl of your stand mixer, combine butter, flour, Turbinado sugar, and salt.  Mix until it’s fully combined.  This shortbread dough will be crumbly but saturated in butter.  Pour the contents into your lined tart pan.  Using a floured glass or the back of your measuring cup, gently press the crust into shape against the pan, set aside.  Mix the ingredients for the frangipane almond custard and spread over the shortbread crust.  Slice and arrange the peaches over the custard.  Dot the top of the peaches with 2 Tbsp. of butter and sprinkle 2 Tbsp. of Turbinado sugar over the peaches.  Bake for 60 minutes or until the crust is golden brown and the peaches are tender.  Let cool completely and enjoy!