Jersey Peach and Almond Frangipane Tart

**Make the tart crust:** In a food processor, pulse together the flour, grated Jersey Royal potatoes, and icing sugar until combined.

Add the cubed Jersey butter and pulse until the mixture resembles coarse breadcrumbs.

Add the egg yolk and 2 tablespoons of ice water. Pulse until the dough just comes together. Add more ice water, one teaspoon at a time, if needed.

Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap in plastic wrap and chill for at least 30 minutes.

Preheat oven to 180°C (350°F). On a lightly floured surface, roll out the dough to a 3mm thickness. Carefully transfer it to the tart pan, pressing it into the bottom and sides. Trim any excess dough.

Prick the bottom of the tart shell with a fork. Line the tart shell with parchment paper and fill with baking beans or pie weights.

Bake for 15 minutes, then remove the parchment paper and baking beans and bake for another 5-7 minutes, or until the crust is lightly golden.

**Make the frangipane:** In a large bowl, cream together the softened Jersey butter and caster sugar until light and fluffy.

Gradually beat in the eggs, one at a time, then stir in the almond extract and Jersey milk.

Fold in the ground almonds until just combined. Be careful not to overmix.

**Assemble the tart:** Pour the frangipane filling into the pre-baked tart shell. Arrange the sliced Jersey peaches on top of the frangipane in a decorative pattern.

Bake for 30-35 minutes, or until the frangipane is golden brown and set. The peaches should be tender and slightly caramelized.

Let the tart cool completely in the pan before removing it.

**Optional Glaze:** Heat the apricot jam and water in a small saucepan over low heat until melted and smooth. Brush the glaze over the peaches while the tart is still warm for a shiny finish.