CRUST:
\n2 Egg Yolks
\n3 Tbs. Brandy
\n2? Cups Flour
\n3 Tbs. Sugar
\n? tsp. Salt
\n1 Cup Unsalted Butter, chilled, cut into ?? pieces<\/p>\n
FILLING: Method: Wrap dough in plastic; refrigerate until cold, about 1 hour. Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling out.<\/p>\n Roll out dough on lightly floured surface to 14? round. Transfer to an 11?diameter tart pan with removable bottom. Fold in overhang and press, forming double-thick sides. Chill while making filling.<\/p>\n To make filling: Combine almonds with ? cup sugar, in bowl of a food processor. Pulse until nuts are finely chopped. Add eggs, 1 tablespoon brandy, extracts and salt, blend until a soft paste forms. Add 4 tablespoons softened butter; blend 10 seconds. Spread mixture into crust. Chill until firm, about 20 minutes.<\/p>\n
\n1? Cups Blanched Slivered Almonds
\n? Cup Sugar + 1 Tbs. + 1 Tbs.
\n2 Eggs
\n1 Tbs. Peach Brandy + 1 Tbs. + 1 Tbs.
\n1 tsp. Vanilla Extract
\n? tsp. Almond Extract
\n? tsp. Salt
\n4 Tbs. Unsalted Butter + 2 Tbs. Unsalted Butter
\n5 Fresh Peaches<\/a> (not too ripe), skins and pits removed, cut into ?? slices
\n1 Tbs. Lemon Juice
\n? Cup Peach Preserves<\/a><\/p>\n
\nFor crust: Stir egg yolks and brandy in small bowl to blend. Combine flour, sugar and salt in food processor. Add butter; cut in, using on\/off turns, until butter is size of small peas. With machine running, add egg mixture, processing until large moist clumps form. Gather dough into ball; flatten into disk.<\/p>\n