Please refer to Recipe ID: 753077 for the tart crust. You don't need to bake it.
Thinly slice and dry the peaches.
Use a hand mixer to beat the butter. Add the sugar and mix well.
Add the beaten egg in 4~5 portions and mix well with a hand mixer with each addition.
Add the almond flour and mix softly to prevent it from flying out.
Add the rum and mix well.
Fill the tart crust with the almond cream. Smooth the top and then arrange the peaches neatly on top.
Bake in an oven at 180℃ for about 40 minutes. Take the tart out of the pan and rest it on top of a ramekin to cool.
Put the jam and water in a heatproof bowl and mix well. Wrap lightly with plastic wrap and heat for about 1 minute. Glaze the peaches with the mixture. Don't brush it on the tart crust.
Story Behind this Recipe
I tried adding some yellow peaches to a big almond cream tart.
If you add all the egg at once, the mixture will separate, so be sure to mix it in a little at a time. Just lay the yellow peaches on the tart, don't press them down. You can also heat the jam in a pot.