For the tart, whisk together all-purpose flour, whole wheat pastry flour and salt in a medium mixing bowl. Gently incorporate butter with your hands or a pastry blender, leaving some pea-sized pieces.

Drizzle 1/3 cup ice cold water over top of flour-butter mixture, a tablespoon at a time, and work until dough comes together in a ball. Press dough into a disk and refrigerate for 15 minutes.

Meanwhile, to peel the peaches, bring a pot of water to a boil. Add peaches and cook for 10 to 30 seconds, depending on the fruit's ripeness (riper peaches will need less time to cook).

Transfer peaches to a bowl of cold water to stop the cooking. Peel the peaches--the skins should slip right off.

Halve them and remove the pits, then slice peaches thinly and toss with sugar and lemon juice.

Preheat oven to 425°F.

Roll out dough on a lightly floured surface into a circular shape about 1/8-inch thick. Gently transfer dough to a baking sheet by folding it into quarters or rolling around the rolling pin.

Unfold dough and sprinkle almonds over it, leaving a 2-inch border around the edges. Pile peaches on top of almonds, then fold edges of dough up over fruit.

To make the glaze, heat butter and apricot preserves in a small saucepan until just melted, stirring to combine. Brush dough with mixture and drizzle remaining over the fruit.

Sprinkle pastry and fruit with sugar, then bake for 15 minutes.

Reduce heat to 350°F and bake 20 to 25 minutes longer, until dough is golden brown and fruit juices are bubbling. Allow to cool 10 minutes before serving.