For the base, put the almond powder, flour, sugar, baking powder and salt in a bowl and mix them.
Whisk 30g of maplesyrup with the eggs and add it to the bowl, as well as the butter. Mix everything with a wooden spoon, until well combined.
Spill the dough in a buttered mold, (240mm or several smaller ones) and bake it for about 20 minutes at 345°F (reduce the time for smaller molds) until its golden brown.
Remove the core of the peaches, cut them in slices and arrange them on the chilled cake as close as possible. Brush them with maplesyrup and bake the cake again for 5 minutes at 375 °F.
Serve the tarte hot with the rest of the maplesyrup sprinkled on top.