Preheat the oven at 180°C.
In a blender or kitchen robot, mix the sieved flour, the sugar, the syrup and the oil. Whisk by pouring the cold water a little at a time.
Form a ball, cover with transparent film and let it rest for 15 minutes in the fridge. (recommended)
In the meantime, cut the apricots and the peaches into wedges, place them in a bowl, and add the syrup. Mix gently with a wooden ladle, and put temporarily aside.
Roll out the dough between two sheets of baking paper, and spread the almond flour over the dough, leaving an edge of approx. 3 cm free.
Place the apricot and peach slices on the almond flour in a round shape, as shown in the picture.
Fold in the edges of the tart, and brush with the mixture of syrup, oil and almond milk.
Cover with almond flakes, press them with your fingers into the dough, and brush with the remaining mixture.
Bake for 55-60 minutes, until the dough will turn golden yellow. Remove from the oven and serve lukewarm or at room temperature.