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

Stir in egg yolk and enough ice water to form a dough. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

Preheat the oven to 350°F (175°C). Roll out the dough and fit it into the tart pan. Prick the bottom with a fork.

Bake the crust for 15 minutes until lightly golden. Remove from oven and let cool.

In a bowl, beat together almond flour, sugar, and softened butter until smooth.

Add the egg and vanilla extract, mixing until fully incorporated.

Spread the almond cream evenly over the cooled tart crust.

Arrange sliced peaches on top of the almond cream filling.

Bake the tart for an additional 30 minutes until the filling is set and lightly browned.

Allow to cool slightly, then drizzle with honey if desired before serving.