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Peach and almond tarts with vanilla ice cream

Made at Scott's | Serves 4

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For the almond cream
60g unsalted butter
60g caster sugar
1 medium sized free range egg
1 tsp lemon juice
1 tsp brandy
125g ground almonds
1 tbsp plain flour

Cream the butter and sugar together in a bowl or food processor. Slowly add the egg, mixing well. Add lemon juice, brandy, ground almonds, sieved flour and mix well. Set aside until you’re ready to use.

For the tart
200g puff pastry (NB you can buy this in the supermarket and it is good quality. You can also freeze whatever you don’t use)
2 large ripe peaches, stoned and finely sliced
100g icing sugar
1 medium sized free range egg yolk
A large knob unsalted butter
A handful of flaked almonds

To serve
1 litre good quality vanilla ice cream

Pre-heat the oven to 180°C / gas mark 4.

Lay the puff pastry sheet on a floured surface. Roll to a thickness of 4mm and cut 4 circles with a diameter of 10cm (cut around something of that size). Put the 4 discs onto a greaseproof paper lined baking tray and prick each one all over with a fork. Leave to rest for one hour. Spoon almond cream mixture sparingly into the middle of the pastry. Top with peach slices, slightly overlapping each other, but not spanning out to the edge of the pastry.

Melt the butter in a pan and brush it over the each tart. Brush egg yolk around the edge of the pastry. Bake for 12 to 15 minutes, until the pastry is cooked and is a golden brown colour.

To toast the almonds, put them into a non-stick frying pan on a very low heat and dry fry until golden brown. Keep an eye on the pan, because they can burn very easily. Shake the pan back and forth from time to time to prevent this from happening.

Place on 4 individual plates, dust with icing sugar, sprinkle with toasted flaked almonds and serve warm with vanilla ice cream.

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