Cut pastry into 12 squares. Score edges about 1/4″ inside to help keep filling in place.
Make almond spread by mashing almond paste with sugar and butter until it’s well combined. .
Divide evenly between squares in the center. Smooth with fingers or the back of a spoon to spread into an even layer inside the scored edges
Make Almond Cream by mixing powdered sugar with almond emulsion, adding cream until it is thin enough to drizzle, but still thick enough to stay in place.
Dice peaches and Sprinkle with brown sugar. Place on top of almond spread. Bake at 400 15 minutes.