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Preheat the oven to 180c.
To make the pastry mix the flour, ground almonds and icing sugar in a bowl.
Rub in the butter between your fingers until the mixture resembles breadcrumbs, then add the egg yolk and mix well.
Roll out to a circle on a flour dusted surface then line the tin.
The pastry is fragile due to the almonds so it may split and crack a bit, but just patch it up.
Prick the base with a fork and chill in the fridge for 30 minutes.
Line the tin with greaseproof paper then fill with baking beans.
Bake for 15 minutes, remove the beans and bake for a further 5 minutes or until lightly golden and firm to the touch.
Mix all the filling ingredients together in a large bowl then spread in the base of the tart.
Arrange the peaches on top in a decorative pattern then bake for 35 minutes or until the filling is set and golden. Set aside to cool.
Brush the tart with the jam and sprinkle over toasted nuts just before serving.