In a stand mixer, combine the flour, butter, almond flour, powdered sugar, and salt. Mix with the paddle attachment until the mixture looks like coarse crumbs. Add the egg and mix for about 2 minutes, just until the dough comes together. Shape into a ball and chill in the refrigerator.

To make the frangipane, beat the eggs and sugar together. Add the almond flour, butter, and your choice of flavoring (rum, vanilla, or almond extract).

Roll out the dough and place it in your tart pan. Spread the frangipane cream over the crust. (If you have leftover dough or cream, you can freeze it! I sometimes use the extra to fill small tart pans and freeze them for later.)

Arrange the washed and peeled peaches on top, saving 1 or 2 unpeeled for decoration to give the tart some texture. Bake at 375°F (190°C) for 45 minutes. Brush the tart with glaze to make it shine.