Using a hand mixer or a whisk, cream the soft Butter then add the Confectioners Sugar. When it resembles a light paste, add the Egg and Salt. Quickly mix until combined then add the Plain Flour.
Transfer onto your kitchen bench and quickly combine the Flour into the rest of the dough. Try not to overwork it or knead it - it just needs to be homogeneously combined.
Assemble into a ball and cover with cling wrap (or place inside a freezing bag). Gently press on it to flatten it, then place in the fridge for at least one hour (see note 1).
Preheat your oven on 180'C.On a lightly floured surface, roll the pastry to fill your tart tin ( I used a 8 inch tart tin). Prick the pastry with a fork, making sure to cover the bottom and sides of the pastry. Place in the oven to blind bake for 10 to 15 minutes. Remove from the oven and set aside to cool down.
While your Pate Sucree is cooling down, start preparing your Almond Cream for the Frangipane. Cream the soft Butter and Caster Sugar with a hand mixer. When it resembles a light paste, gradually add the Egg while whisking.
Add the Almond Meal and Cornstarch, and quickly whisk until combined.Pour into the partially baked Pate Sucree.
To finish the White Peach Frangipane Tart
Wash and slice your White Peaches in half, removing the pit.Thinly slice each peach half and place them on top of the Almond Cream.
Place the tart back in the oven to finish the baking for 15 to 20 minutes, or until the Frangipane looks golden brown.
The pastry will be quite soft so it needs at least one hour in the fridge to harden again. If you find the pastry hard to roll, put it back in the fridge for another 30 minutes.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com