Cakes and Pastries Recipes - Peach and Almond Pie with Apricot Icing Recipe

Ingredients

Serves 6-8:

• Puff pastry dough (refer recipe)

• 3 tbsp sugar

• 6 large yellow peaches

• 6 1/2 oz almond cream (refer recipe)

• 3/4 oz soft butter

• 4 tbsp apricot marmalade

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Method:

1. Roll out the dough. Dust an 8 2/3 inch (22 cm) non-stick pan with a tablespoon of sugar. Line the pan with the dough. Prick the dough with a fork. Cover with baking paper. Set aside and chill for 30 min.

2. Preheat the oven to about 370°F/190°C.

3. Halve the peaches, discard the pits, and cut each half into 2 quarters. Bake for 12 -15 min.

4. Remove the pie crust from the oven, discard the baking paper, and continue baking for 5 min, until the crust turns slightly brown.

5. Spread the crust with the almond cream, cover with peach quarters in a fan-like shape, skin sides down. Dust with the remaining sugar and sprinkle with knobs of butter. Bake for 25 min, until slightly caramelized.

6. Meanwhile, prepare the icing: heat the apricot marmalade, mixed with a small amount of water, over low heat. Strain.

7. Remove the pie from the oven and cool or chill. Coat the fruit with a layer of apricot icing, using a brush.