Summer Peach & Frangipane Tart

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About 1 cup blanched almonds

Sugar, to taste

One 8- to 9-inch unbaked pie shell (storebought OK)

1/4 cup whipping cream, or as needed

A few drops almond extract

A few drops vanilla, or 2 tablespoons brandy

4 ripe peaches, preferably different varieties (white and yellow), unpeeled,

but pitted and sliced (including the juices)

Juice of 1/4 lemon

2 tablespoons unsalted butter, for dotting

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