Peach Frangipane Tarts



👉 For 4 tarlets:

120g plain flour
100g sugar
100g butter
1tsp vanilla sugar or extract
1 egg
Slices of peach (canned are ok too)

For the almond paste:
120g ground almond
50g butter, softened
50g sugar
1 egg white
1 tablespoon of jam, or clear honey, for glazing

For the pastry:
Melt the butter and pour over the dry ingredients. Mix well, and stir in the egg. You’ll get a choux pastry kind of dough.

For the almond paste:
Whizz the ingredients for the almond paste until well blended. Butter 4 small pastry cases and divide the cake mix by using a spatula or knife to cover the sides and making a dip in the middle. Add almond paste to each case and smooth it with the knife. Decorate with peach slices on top. Bake in the oven for 25-30min at 200-210 degrees celsius. Since my cooker is tiny I often have to cook things differently, but the above is an estimate of how you could bake them in a large oven. Heat the jam so it gets thinner, and brush over the peach slices.
Enjoy! 🧡