Short crust pastry (I used ready made)
Peaches cut into wedges (or tinned peaches)
Start by making the frangipane: mix the sugar and the butter together, add the egg and the ground almond. Mix well and keep aside.
Line a pie dish with short crust pastry.
Arrange the sliced peaches over the pastry.
Pour the Frangipane over the peaches.
Bake in a preheated 200* C oven for 20 minutes.
Serve with vanilla ice cream