Place the cubes of butter and vegetable shortening in a small plastic container and freeze for 1 hour before use. If the cubes freeze together, break them up with a spoon before adding to the food processor.

Add the flour, sugar and salt to the bowl of a food processor. Pulse once or twice to combine. Add about half of the butter/shortening cubes, and pulse until you have a flaky meal with large and small pieces. Add the remaining butter and pulse again.

Once the mixture is coarsely chopped, add small amounts of the ice water, pulsing between additions. Once the dough starts to gather into a ball, remove the dough from the food processor.

On a floured surface, roll the dough out into a circle. Pat into an 11” tart pan with a removable bottom. Use a piece of parchment paper under your hand to smooth the dough into place. Place the pan in the freezer for at least 30 minutes while you prepare the rest of the tart. (Can be made 1 day in advance.)

Heat your oven to 425°F/218°C

To make the frangipane, place the butter, caster sugar, egg, vanilla extract, almond extract and flour in a mixing bowl. Beat for 1-2 minutes using an electric mixer. Set aside.

To make the crumb topping, place the butter and sugar in a bowl. Using a pastry cutter, cut the butter, sugar flour and salt together until the mixture resembles coarse crumbs. Stir in the blanched almonds and set aside.

Slice the peaches into thin slices. Peeling is not necessary. It is easier to transfer the peach slices if the peace halves are sliced but kept together.

Assemble the tart by removing the tart pastry pan from the freezer. Fill with the frangipane filling. Starting at the outer edge of the pan, place the peach halves on top of the frangipane filling. Press each peach half so that the slices fan out a bit. Once all of the peaches are added, sprinkle over the crumb topping.

Bake in the preheated oven for 30 minutes or until golden brown. Allow to cool completely before serving.