Combine flour, egg yolks, butter, olive oil, 1/2 cup sugar and the salt and blend to form a smooth dough. Form into a ball. Flatten, wrap and chill for 30 minutes.

Preheat oven to 350°F (180°C). roll out 2/3 of dough on a floured surface; line a 9-in tart pan with the dough. cover dough with parchment paper and dried beans or pie weights.

Bake tart shell for 20 minutes. Remove beans and parchment. Roll out remaining dough and cut into strips; reserve.

Combine peaches and sugar in a large saucepan and simmer until fruit is soft, about 10 minutes. Pass the peaches through a food mill, or puree, then return mixture to saucepan and simmer another 10 minutes, or until thick. Fill baked tart shell with the jam and top with lattice strips of dough.

Bake until the pastry is golden, about 20 minutes.

Serve cold.