For the Crust

1. Preheat oven to 400 degrees.
2. Prepare a 9 by 9 inch baking dish by lining it with parchment paper leaving the excess hanging over two opposite sides.
3. In a food processor (or with a pastry cutter) mix sugar, ground almonds, flour, and salt together. Pulse to mix, then add cubed butter and pulse until you have pea sized crumbs of flour coated butter.
4. Add water and pulse again to bring dough together.
5. Press the dough into the bottom of the prepared baking dish. If it is too sticky, dust your hands with a little flour as you go.
6. Bake the crust for 12-15 minutes, or until light golden brown. Turn oven down to 350 degrees.

For the Filling

1. Slice peaches in half and remove the pit. Then slice each half into 1/4 inch slices. Place the peaches onto the shortbread crust, overlapping slightly.
2. Whisk egg and sugar together in a small bowl until pale and thick. Add flour, heavy cream, vanilla bean paste and almond extract and whisk until smooth.
3. Pour the custard mixture over the peaches. Tilt the pan gently so that the custard fills in around the peaches evenly.
4. Bake at 350 degrees for 30 minutes, and then cool for one hour at room temperature. Cut and serve!