1.) Mix flour, sugar, salt together. Add butter to coat. Freeze mixture.

2.) Process flour, sugar, salt, and butter in large food processor until grainy. Add chilled water and vinegar. DO NOT over process. The texture should resemble wet sand.

3.) Measure out the dough into (4) 10 oz portions. Be sure not to knead dough; instead push/hold grains together to form a flat disk -- much like you'd pack a snowball. Individually wrap, label, and freeze that which you're not going to use.

TO PREPARE THE ALMOND CREAM:

1.) Combine almond paste and sugar in an electric mixing bowl. Using the paddle attachment, mix ingredients.

2.) Cut the butter into 1/2 inch cubes; with the mixer on low, add the butter and continue mixing until incorporated.

3.) Add eggs, one at a time. Increase speed and continue mixing until smooth.

4.) Add the vanilla extract and flour and continue mixing.

5.) Pour into plastic container, label and refrigerate.

TO PREPARE THE PEACH GLAZE:

1.) Combine apple jelly and peach brandy in a pan over medium/low heat. Allow the jelly to liquefy and stir to combine. You'll need to keep this warm, so that the glaze doesn't re-solidify.

2.) When finished, refrigerate the remaining glaze.

TO BAKE THE DOUGH

1.) Prep your tart pan with butter. If you have a non-stick tart pan, you may not need to do this.

2.) Flour your working surface. I prefer to use parchment paper because then I can easily rotate the dough as I am rolling it out.

3.) Flour your rolling pin.

4.) Flour your "disk of dough."

5.) Gently start rolling out the dough. Keep rotating the disk so that you're producing an even surface.

6.) Once you think the dough will fit your tart pan, measure it. Place your tart pan in the center of your rolled-out-dough and make sure that there's enough overlap.

7.) To move Your dough from the parchment paper to the tart pan, place the rolling pin at the edge of the dough, lift the dough, and roll it towards the other edge of the dough, wrapping it around the rolling pin.

8.) Slide the tart pan underneath and 'unroll' the dough into the tart pan. Move, push and pinch the dough into place. You may want to fold over the edges to create slightly thicker edge for your crust.

9.) Par bake: Prick the bottom of your tart shell with a fork. This will keep if from 'bubbling' too much. Take paper coffee filters and line the interior of your tart shell. Place beans on top to weigh it all down. Bake at 400 degrees for 10 minutes.

10.) Take the tart out of the oven and remove the "pie weights." The tart will look as if it is only beginning to bake, the sides look drier than the bottom.

11.) Spread the bottom of the tart with your almond cream.

12.) Bake again. Check your tart after 10 minutes. You're looking for a lightly golden color. Remove from the oven.

TO ASSEMBLE AND DESIGN THE TART

1.) Halve 3 or 4 peaches, remove the pit.

2.) Place the cut side of the fruit on the flat cutting surface and slice as thin or as thick as you like. (Depending on your patience level, you can either place the whole 1/2-peach in the tart pan, or, fan them like you would a traditional French apple tart.)

3.) Using a pastry brush, glaze your peaches with the peach glaze, and set the tart back in the oven for another 10 minutes.

Serve warm or cold, with whipped cream or ice cream. It's all good!