Make a dough: in a bowl mix flour, sugar, salt and butter into crumbles. Add egg and continue making the dough. Add more flour if necessary. The dough shouldn't be sticky and you should be able to form a ball.
Sprinkle some flour on a countertop surface and start rolling the dough. You will need to make a circle a little larger in diameter than a tart pan. Transfer the dough to the pan and make sure the sides of the crust are even. Put in a fridge for about an hour.
Toast the almonds and half of the pine nuts on a dry pan until slightly brown. Transfer the nuts to the food processor and grind into nut flour.
In a bowl, mix sugar and butter and beat them until smooth. Add eggs and egg yolks and keep beating until peaks start forming. Add 2 tablespoons of flour, nut flour and half of the leftover pine nuts, mix in with a spoon.
Remove the pan with the dough from the fridge. Spread a thin layer of a peach jam on the bottom of the tart. Pour the nut mixture on top of the jam and distribute evenly. Sprinkle the rest of the pine nuts on top.
Bake the tart for about 45-50 min at 350 F. Check couple of times to make sure it is the desired texture - the dough is evenly browned, the filling is either fully baked or slightly moist. Remove from the oven and let it cool down before cutting.
Enjoy with a cream of mascarpone mixed with peach jam and a morning cup of coffee. Bon Nuppetie!