Besides adding flavor, the almond paste on the tart base prevents the peaches from releasing their juices and making the crust soggy.
* Toast nuts in a small dry skillet over medium heat, shaking pan often once they start to become fragrant. Once they are golden in color, remove from pan and set aside until cool.
**To easily peel peaches, give them quick blanch in boiling water – bring a large pot water to a boil, cut a shallow X in the bottom of each peach. Place a few peaches at a time in the boiling water, until the skin starts to lift up where you cut the X, about 20-40 seconds. Immediately place the peaches in an ice water bath to cool completely (and quickly). Once cool enough to handle, peel off the skin starting at the X.