Almond and Peach Pastry Recipe

Almond and Peach Pastry Recipe

Ingredients: Makes one 23 cm / 9 in cake

250 g/12 oz Puff Pastry

225 g/8 oz ground almonds

175 g/6 oz caster (superfine) sugar
2 eggs
5 ml/1 tsp lemon juice
15 ml Amaretto
450 g/1 lb peaches, stoned (pitted) and halved
Extra caster (superfine) sugar for dusting
50g/2 oz flaked (slivered) almonds

Method:

Roll out the pastry on a lightly floured surface to form two rectangles about 5 mm or 1/4 in thick. Place one on a dampened baking (cookie) sheet. Blend together the ground almonds, sugar, one egg, the lemon juice and Amaretto and mix to a paste. Roll out the paste to a similar-sized rectangle and place on top of the pastry. Arrange the peaches, cut-side down, on the almond paste. Separate the remaining egg and brush the edges of the pastry with a little of the beaten yolk. Fold the remaining rectangle of pastry in half lengthways. Cut slits every 1 cm/0.5 in from the fold to within 1 cm/0.5 in of the opposite edge. Unfold the pastry and place over the peaches, pressing the edges together to seal. Flute the edges with a knife. Chill for 30 minutes. Brush with the remaining beaten yolk and bake in a preheated oven at 220C/425F/gas mark 7 for 20 minutes until well risen. Brush with the egg white, dredge with caster sugar and sprinkle with the flaked almonds. Return to the oven for a further 10 minutes until golden brown.

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