Lightly grease a 10-inch cast iron skillet with butter.

In a food processor, combine all-purpose flour, salt, and granulated sugar. Pulse in the cold butter until the mixture resembles coarse crumbs.

Gradually add ice-cold water, pulsing until a crumbly dough forms. Avoid overmixing.

Form the dough into a ball, flatten it into a disk, and chill in the skillet for about 30 minutes.

In a stand mixer, cream together the unsalted butter and sugar until light and fluffy, about 3 to 5 minutes.

Slowly incorporate the almond meal, vanilla extract, egg, and a touch of flour, mixing until completely combined.

Preheat your oven to 400°F (200°C).

Slice the peaches for topping.

Fill the chilled crust with the creamy almond filling, smoothing it out.

Arrange the sliced peaches on top of the filling.

Bake for 40 to 45 minutes until the crust is golden and the filling is bubbling.

Let the tart cool slightly before serving.