Click "Print" to view all instructions... Roll out the dough on a lightly floured surface and line a 9-inch tart pan with the dough. Place in the freezer for 30 minutes. Preheat the oven to 400 F. Prick the frozen shell and bake for 15 minutes, or until brown . You may have to poke it again with a sharp knife while baking to remove any air bubbles. Transfer to a wire rack to cool. To prepare the pastry cream: Heat the milk with the 1/4 cup Vanilla syrup to the scalding point. Whisk the egg yolks with the cornstarch and flour and then whisk in a little of the milk mixture. Return this to the remaining milk mixture and cook over medium heat, stirring constantly for 3 to 5 minutes, or until thickened. Remove from the heat, stir in the butter, and transfer to a bowl. Cover with plastic and refrigerate for 30 minutes. Before assembling, whisk in the remaining 2 tablespoons of Vanilla syrup and the Almond (Orgeat) syrup. To assemble, spread the pastry cream over the cooled tart crust. Arrange the fruit in a decorative fashion over the pastry cream. Brush with the Peach syrup. Serve at once.