Dice the butter as small as you can. If
you dip your knife in the flour for the pastry
and keep covering the butter with flour as
you dice, you will find it easier.
Put the diced butter and flour in the food
processor and pulse until it looks like fine
breadcrumbs. Add a pinch of salt, the
sugar, egg yolks and lemon zest and pulse
again – it should almost immediately
adhere into a ball.Remove from the
processor, lay it on a sheet of cling film or
foil, and lightly press and shape into a
compact log (touch it as little as possible).
Wrap and chill for at least 1 hour – the
longer it rests, the less it will shrink later.
Butter and flour a 24cm tart tin thoroughly.
Unwrap and cut the pastry log into thin
even slices and use to cover the bottom
and sides of the tin with just touching or
slightly overlapping slices. Keep a bowl of
ice cubes and some paper towels handy to
chill and dry your hands as you work.
Pat the pastry lightly with cold fingers so
the base is even, and make the shell a little
thicker round the sides, ensuring it reaches
all the way up since it may shrink. To even
the base, run an ice cube quickly across,
from the centre to the edges. Chill again.
Tip the almonds and 50g/2oz sugar
into the food processor and whizz until
finely chopped. Dice the butter and add
to the almonds with the flour. Process
again until the mixture resembles fine
breadcrumbs, then add the egg and eg
yolk and process briefly until soft and
creamy. Add the crushed amaretti and
briefly whizz again. Chill.
Preheat the oven to 180C/gas 4/fan
160C.Drop the peaches into a pan of
boiling water, lift out after a few seconds
then cool in cold water. Peel, halve and
stone the peaches, sprinkle with 2 tbsp
sugar and leave for 5 minutes. Spread th
amaretti cream in the base of the pastry
case. Put the peach halves on top,
rounded side up, cutting them if necessa
to fill the centre. Scatter with the almonds
Bake for 25-35 minutes until golden.
Check the filling with a toothpick (which
should come out barely flecked) and
ensure the pastry is shrinking away from
the tin. Dust with icing sugar and serve a
room temperature, with a glass of
Tuscan Vin Santo.