What you’ll need
1 sheet puff pastry
2 sliced peaches
to serve ice cream
For the frangipane filling
6 tablespoon butter, softened
½ cup caster sugar
¾ cup almond meal
1 tablespoon The Healthy Baker Plain Flour
1 teaspoon vanilla extract
2 eggs
Preheat oven to 180C and line a baking tray with paper.
To make the frangipane mixture, cream the butter and sugar together until pale and fluffy then fold in the almond meal, flour, vanilla and eggs and mix until smooth.
Take a large sheet of thawed puff pastry and cut into four rounds, score a 1cm rim around the edge of each round then smear about 2 tbsp. of frangipane mixture on each.
Slice up a few peaches and fan them out over the frangipane then side the tarts onto your prepared tray and bake for about 20 minutes or until the pastry is golden and the peaches have softened.
Serve with a dollop of ice cream.
