Peach and Frangipane Tart

Ingredients
Pastry
175g plain flour (and a little extra for rolling)
85g soy butter
1 tbsp caster sugar
2-4 tbsp cold water

Filling
100g caster sugar
140g soy butter
2 egg replacers
140g ground almonds
50g plain flour
2-3 peaches - sliced
1 tbsp apricot jam (optional)

Method
Pastry

1. Rub together the butter and flour with your fingertips until it resembles breadcrumbs. 
2. Mix in the sugar. 
3. Adding a tablespoon at a time, add and mix the water until it just comes together (I only used 2 tablespoons). 
4. Wrap in cling film and place in the fridge for 30 minutes. 
5. Preheat oven to 200°C/180°C fan. 
6. Thinly roll the pastry until it will cover your tart tin. The dough can be patched with other dough if it rips. 
7. Place in tin and cut off excess pastry. 
8. Cover with greaseproof paper and cover with baking beans. (Alternatives to baking beans = dried rice/chickpeas/lentils). 
9. Bake for 10 minutes. Remove greaseproof and beans. Prick the base with a fork a number of times and put back in the oven for another 10-15 minutes. 

Filling

1. Cream the sugar and butter together - it will be lighter when creamed enough. 
2. Mix in the egg replacers, then the ground almonds and flour. 
3. Pour into pastry case and spread evenly. 
4. Place the slices of peach on top in a pattern. 
5. Bake for 30-40 minutes until golden. 
6. Optional - soften the jam with a spoon. Brush over the top of the tart.