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• Step 1

  Place the toasted cooled almonds in the bowl of a food processor. Pulse until coarse. Add the flour, sugar and salt and pulse to combine. Add butter and pulse until it resembles peas and carrots. Add about ¼ cup of water during pulse to solidify.

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  • 1/2 Cup Almonds, toasted

  • 1 Cup all-purpose flour

  • 1 Tablespoon sugar

  • 1/2 Teaspoon salt

  • 1 Tablespoon butter

  • 1/4 Cup water

• Step 2

  When ready to cook, set the temperature to 350 ℉ and preheat, lid closed for 10-15 minutes.

• Step 3

  If using a grill model that allows, move the lower rack from the searing position up. If using a different model, lower the grill temperature to 325℉

• Step 4

  Turn the dough out onto a floured surface and press together into a disk. Place on sheet tray covered in parchment and set aside.

• Step 5

  In a medium bowl, combine all ingredients for the filling and add 1 Tbsp. of flour- mix to coat. Pour the filling into the center of the dough and spread leaving at least 1 1/2” of crust exposed. Carefully fold up the edges of the crust over the filing.

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  • 2  Peaches, yellow, pitted, sliced

  • 1/2 Cup Raspberries, fresh

  • 2 Teaspoon cornstarch

  • 2 Tablespoon granulated sugar

  • 1  lemon, juiced

  • 1 Tablespoon flour

• Step 6

  Brush the top of the crust with egg wash.

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  • 1  Egg Yolk

• Step 7

  Place the almonds and sugar for the topping in the bowl of a stand mixer and pulse to combine. With the motor running slowly stream in the butter. Transfer the mixture to a bowl and set aside.

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  • 1/4 Cup Almonds, toasted

  • 2 Tablespoon sugar

  • 2 Tablespoon butter, melted

• Step 8

  Sprinkle the top with the almond crumble.

• Step 9

  Place the sheet tray directly on the grill grate and bake for 1 hour or until crust is golden brown and the filling has thickened and is bubbling.

  01:00

  325 ˚F / 163 ˚C

• Step 10

  Serve tart warm with ice cream. Enjoy!