I do love recipes that look like you've slaved for ages when in reality they are really easy to make. I whipped this up the other morning as a morning tea treat but it would be perfect for a picnic, pudding or afternoon tea treat. It is SO easy and quick to make, you'll have a delicious and impressive snack ready in no time.
60g ground almonds
1 tsp vanilla extract
1 Tblsp white sugar
1 free range egg, separated
1 sheet pre-rolled frozen puff pastry, partially thawed
2 large peaches
150g raspberries (we picked ours fresh from our back garden)
Preheat oven to 220°C/200°C fan-forced. Grease a large baking tray. Line with baking paper.
Combine the ground almonds, vanilla extract, egg white and sugar to form a paste. Halve the peaches, remove the stones and slice into thin slices.
Put the pastry sheet on the prepared baking tray and score a border about 2cm in from the edge then prick it all over with a fork.
Spread the almond mixture over the pastry within the scored area.
Top with the peach slices and raspberries. Brush the pastry border lightly with egg yolk.
Bake for 20 to 25 minutes or until the pastry is golden and puffed up and the peaches are tender. Serve warm or cold. It is delicious served on its own or with icecream or cream.
I have submitted this recipe to the Tea Time Treats Challenge which is a monthly blogging and baking event that is hosted by Karen from Lavender and Lovage and Kate from What Kate Baked on alternate months. The theme this month, which is being hosted by Kate is Picnic Pies, Tarts and Flans (Sweet or Savoury).
I have also submitted this post to the Simple and in Season challenge hosted by the lovely Ren from Fabulicous Food.