Heat 0ven 400F.

Line baking sheet with parchment. Lay puff pastry on prepared baking sheet.

In food processor, pulse almond paste and sugar until sandy in texture. Add butter, egg yolk, schnapps and salt; process until well mixed. Spread frangipane mixture in a circular pattern on puff pastry leaving a 2-inch edge.

In large bowl, whisk lemon juice, jelly, cornstarch, salt and nutmeg until blended. Add peaches and gently toss to coat.

Arrange peaches over almond mixture in single overlapping layer. Spoon any remaining juice in bowl over peaches.

Lift edges of pastry and fold and pinch to pleat over the fruit. Sprinkle edge of crust with sugar. Bake 35 to 40 minutes or until crust is golden brown and crisp.