Peach Puff Pastry Tart
- 50g unsalted butter, softened
- 20g caster sugar
- zest of 1 lemon
- 1 egg
- 1 teaspoon corn flour
- 50g almond meal
- 75g honey + an additional 2 tablespoons
- 1 packet 375g Carême All butter puff pastry, defrosted
- 5 – 6 peaches (or you could use nectarines, plums or apricots)
- 1 egg beaten with a dash of milk
- ¼ cup slivered almonds
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Preheat oven to 200c fan-forced (220 non-fan). Warm the 75g of honey until runny (do this in the microwave in 20 second blurts). Cream the butter, sugar and lemon zest until pale, beat in the egg yolk together with the corn flour until combined. Fold in the almond meal and the warm honey.
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Cut the peaches in half then each half into 3, so you have 6 portions per peach. Place these on top of the tart cut side up. Brush the border with beaten egg. If warm pop the tarts in the fridge for 15 minutes before baking.
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Bake for 10 minutes then reduce the oven temperature to 180c fan-forced (200 non-fan) and continue to bake for a further 30 minutes or until the pastry is a dark golden brown. 5 minutes before the end of the cooking time, pop the almonds on a baking tray and roast in the oven.
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