Step 1

Preheat oven to 350°F and spray an 11 x 8-inch rectangular removable-bottom tart pan with nonstick spray.

Step 2

Whisk together flour, ground almonds, sugar, and salt in a medium bowl. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes.

Step 3

Add brown butter to flour mixture and stir until incorporated. Press crust evenly and firmly in the bottom and up the sides of prepared tart pan. Slide tart pan onto a baking sheet and place in the oven.

Step 4

for 13 to 15 minutes, until slightly puffed and set. Cool crust completely on a wire rack and increase oven temperature to 375°F.

Step 5

Place almond paste and butter in a food processor; process until blended. Add eggs; process until smooth. Add sugar, flour, salt, and almond extract; process until combined. Spoon mixture into cooled tart shell and spread into an even layer with an offset spatula.

Step 6

Arrange peach slices evenly over filling and sprinkle with sugar. Slide tart pan onto a baking sheet and place in the oven.

Step 7

for 30 to 35 minutes, until filling is puffed and tart is golden. Cool tart completely on a wire rack before releasing from the pan. Serve tart dusted with powdered sugar.

Step 8

Store leftovers overnight in an airtight container in the refrigerator and warm before serving.