Simmer cream with the vanilla pod and seeds in a large saucepan.
Whisk egg yolks and 150g sugar until thick and pale, then slowly whisk in the hot cream.
Thicken the custard in the pan over low heat with amaretto without boiling.
Cool the custard, churn in an ice cream machine, and freeze until firm.
Boil 250g sugar with 75ml water to 100°C until it reaches soft ball stage.
Mix almonds, egg white, and almond extract, then whisk in syrup and chill for 2 hours.
Caramelize 200g sugar, stir in almonds, and cool on baking paper to harden.
Rub flour and 250g butter together, stir in iced water to form a marbled dough, and chill.
Roll pastry to a 40x20cm rectangle, fold in thirds, turn, repeat, and chill for 30 minutes.
Repeat the folding and rolling process twice more and chill for another 30 minutes.
Roll pastry thin, cut into four 12cm circles, score the centers, and glaze with egg.
Place 5mm thick marzipan circles on the pastry and top with sliced peaches.
Brush peaches with 75g melted butter, sprinkle with 55g sugar, and bake at 210°C for 18 minutes.
Heat apricot jam with 15ml water, sieve, and brush over the hot tarts.
Serve tarts with a scoop of ice cream, crushed praline, and mint.