Melt the butter. Mix the flour with sugar, vanilla sugar, almonds and baking powder, pour the cooled butter over it and use the dough hooks to make crumbles.
Drain the peaches and cut into fine wedges.
Line a tart pan (30s) with baking paper. Spread 2/3 of the dough on the bottom of the pan and press with your hand to form a closed bottom. Spread the peach wedges on top. Sprinkle the remaining batter on the peach wedges as a crumble.
Put in the preheated oven 190 degrees top / bottom heat or convection 175 degrees. After 15-20 minutes, cover with baking paper and bake for another 10-15 minutes.
This is an absolute jerk-off cake, goes quickly, tastes delicious and there can also be an unannounced coffee visit, as the tart can also be eaten warm.
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