Directions

1. In a medium bowl combine flour, baking powder and salt; cut in 1/4 cup butter and shortening with a pastry blender until mixture is crumbly. Sprinkle milk evenly over surface; stir with a fork just until dry ingredients are moistened. Shape into a ball; cover and refrigerate 30 minutes.
2. Preheat oven to 375°F. On a lightly floured surface roll the pastry ball to 1/8-inch thick. Fit into a 9-inch tart pan; set aside.
3. Place 3/4 cup almonds in a food processor; process until finely ground. Add 1/4 cup of the sugar plus almond paste, egg and 2 tablespoons of the melted butter; process until blended. Spread almond mixture over pastry.
4. In a medium bowl stir together peaches and remaining 1/4 cup sugar; sprinkle with 3 tablespoons sliced almonds, and drizzle with remaining 1 tablespoon melted butter. Arrange over almond mixture; brush with preserves. Bake 35 to 40 minutes or until golden; place foil strips around crust edge during last 10 minutes of baking.