DSC00602dINGREDIENTS:

Short crust pastry (I used ready made)
Peaches cut into wedges (or tinned peaches)

Frangipane:

1 egg
100 g sugar
100g butter
50g ground almondDSC00565 copy

METHOD:

Start by making the frangipane: mix the sugar and the butter together, add the egg and the ground almond. Mix well and keep aside.
DSC00573Line a pie dish with short crust pastry.
DSC00575dArrange the sliced peaches over the pastry.
DSC00582Pour the Frangipane over the peaches.
DSC00597vBake in a preheated 200* C oven for 20 minutes.

BON APETIT

Serve with vanilla ice cream


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