Name: Peach and Pistachio Frangipane Tart
Yield: Makes 8 Servings
Ingredients: 1 1/4 cups all purpose flour; 1/3 cup sugar; 1/4 teaspoon salt; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes; 3 tablespoons (or more) ice water; 1 large egg yolk; 1/2 cup plus 2 tablespoons shelled natural unsalted pistachios (about 3 ounces); 1/4 cup plus 1 tablespoon sugar; 2 teaspoons grated orange peel; 1/8 teaspoon baking powder; 3 tablespoons unsalted butter, room temperature; 1 large egg; 1 1/2 pounds peaches (about 4 large), peeled, halved, pitted, each half cut into 4 slices; 3 tablespoons strained apricot jam

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