Combine sifted flour, salt, and sugar. Dice butter into 1cm cubes and refrigerate for 20 minutes.

Chop the butter and flour mixture with a knife until crumbly. Rub with hands to form a coarse texture.

Add egg yolk and cold water, form into a dough, wrap in plastic, and refrigerate for at least 2 hours.

Cream softened butter with sugar for almond cream.

Add almond powder and vanilla extract to the butter mixture and mix well.

Gradually add beaten eggs in two parts, then mix in cornstarch.

Cover almond cream with plastic wrap and refrigerate for at least 2 hours.

Roll out tart dough to 3-4mm thickness and fit into a tart pan. Trim edges and prick with a fork.

Cover with parchment paper and baking weights. Pre-bake at 175°C for 25 minutes.

Prepare cinnamon crumble by mixing softened butter, sugar, and salt. Add almond powder and chopped walnuts.

Add sifted flour and cinnamon powder to the crumble mixture. Refrigerate for 1 hour.

Fill pre-baked tart shell with almond cream and bake at 175°C for 40 minutes.

Mix peach compote with cornstarch and lemon juice. Layer onto baked tart.

Break chilled crumble into pieces and scatter over the peach filling.

Bake tart at 180°C for 15 minutes until crumble is golden brown.