Peach and Raspberry Tart

Add 2 sticks of butter, 3/4 cups powdered sugar and 2 cups of the all purpose flour to a mixer with a paddle. Mix until pale and fluffy, about 3 minutes. Reduce speed to medium-low, until just combined and crumbly.

On a clean work surface, shape dough into a 9 inch round disk and wrap in plastic. Refrigerate at least 30 minutes ( or up to 2 days).

Bring a large pot of water to a simmer. With a paring knife, score an "x" on the top side of the peach. Blanch peaches in the water for about one minute. Remove the peaches from the hot water, and immediately place them in a bowl with ice water. Once they are cool to the touch, remove the skin with a paring knife and set aside.

Sprinkle work surface with flour. Roll the dough into a rectangle and transfer to a buttered tart pan. Place into the refrigerator.

Combine butter, sugar, and almond flour into a mixing bowl and combine until light and fluffy. Add egg, rum, almond extract, and beat until smooth. Spread the thick mixture evenly in the chilled tart shell.

Add sliced peaches, raspberries, toasted almonds and cinamon to the tart. Bake in the center of the oven at 325 degrees for 25 to 30 minutes.

Serve and enjoy!