In a mixing bowl, combine flour and powdered sugar. Add cold butter and mix until crumbly.

Stir in egg yolk and cold water until the dough comes together. Press into a 9-inch tart pan and chill for 30 minutes.

Preheat the oven to 350°F (175°C). Blind bake the crust for 15 minutes, then remove weights and bake for another 10 minutes until golden.

In a bowl, mix almond meal, sugar, vanilla extract, egg, almond extract, and salt until smooth.

Spread the almond mixture evenly over the baked tart crust.

Arrange sliced peaches on top of the almond filling.

Bake the tart in the oven for 25 minutes or until the filling is set and lightly golden.

Allow to cool before slicing and serving.