1803. Peach Frangipane Tartlettes

Frangipane is a fancy yet really easy sweet almond concoction that works in many pastries, from almond croissant, to fully-fledged tarts. Obviously, they also form a pretty epic flavor bomb when paired with fruit. These single-serve peach (or nectarine) tartlettes use the convenience of pre-rolled puff pastry and the added sweetness of honey.

Ingredients: makes 4

1 sheet puff pastry

75g butter, soft

100g sugar

1 egg

150g ground almond

4 nectarines or peaches

3 Tbsp honey

1 egg yolk, for brushing

Method:

Preheat oven to 350F. Roll out the pastry sheet on a work surface lightly dusted with flour. Cut out four circles of pastry, each 12cm in diameter, placing on a baking sheet evenly spaced apart.

Cut four long strips from the remaining pastry and place on the outer part of each circle to create a raised rim, sealing them together with a brush of water. Prick holes on the base of each tart and refrigerate while preparing the rest.

Using a spatula, cream the soft butter with the sugar un a bowl until light and fluffy. Stir in the egg and finally the powdered almonds until a spreadable paste is formed. Spread the frangipane mixture evenly among the tartlettes, using the back of a spoon to even it out.

Slice the peaches or nectarines and arrange over the frangipane.

Brush the outer rim of the pastry with egg yolk then bake for 20-25 minutes until golden. Broil for a minute if necessary for some extra color. Drizzle with honey while still hot.

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