Preparation

• In a mixing bowl, combine the all-purpose flour and powdered sugar.
• Incorporate the cold, cubed unsalted butter into the mixture until it resembles coarse crumbs.
• Stir in the egg yolk and a tablespoon of cold water at a time until the dough starts to come together.
• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• In a bowl, beat the softened butter and granulated sugar together until light and fluffy.
• Mix in the almond flour, egg, almond extract, and all-purpose flour until smooth.
• Preheat your oven to 375°F (190°C).
• On a floured surface, roll out the chilled dough to about 1/8 inch thick.
• Press the dough circles into the tartlet pans, trimming any excess dough.
• Spoon the almond frangipane filling into each tartlet shell, filling them about 2/3 full.
• Arrange the sliced peaches atop the frangipane filling and sprinkle with sliced almonds.
• Place the tartlets in the preheated oven and bake for 25-30 minutes.
• Remove the tartlets from the oven and allow them to cool slightly before transferring to a wire rack.
• Optional: Dust the tartlets with powdered sugar before serving.
• Serve warm or at room temperature.