Peach & almond slices
- Good Food team
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Serves 6
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 5 out of 5.5 ratingsRate
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A fruity pud is a brilliant way to end a meal - this speedy number can be whipped up in minutes, then cooked while you're eating your main course
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No-churn ice cream
A star rating of 4.5 out of 5.117 ratings
Ingredients
Nutrition
Units:
MetricUS
-
375g pack puff pastry
sheet
-
1 egg
beaten
-
175g marzipan
chopped
-
3 peaches
halved, stoned and thinly sliced
-
1 tbsp flaked almonds
-
crème fraîche
to serve
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Nutrition: per serving
-
kcal408
-
fat25g
-
saturates8g
-
carbs42g
-
sugars25g
-
fibre2g
-
protein7g
-
salt0.69g
low
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Method
-
step 1
Heat oven to 220C/200C fan/gas 7. Unroll the pastry on a lightly floured surface and cut in half horizontally. Slice each half into 3.
-
step 2
Lay the pastry sheets on a baking sheet. Use a knife to mark a 1cm border on each – be careful not to go all the way through. Prick inside the border with a fork, then brush all over with beaten egg.
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step 3
Bake for 10 mins until golden and slightly risen. Divide the marzipan equally between the pastry squares and fan out the peach slices on top, followed by a sprinkling of almonds.
-
step 4
Put the slices back into the oven for 10 mins until they have puffed up and are golden. Serve with a dollop of crème fraîche.
RECIPE TIPS
USE UP LEFTOVER MARZIPAN
Almond ice cream sundaes for 6. Crumble 250g marzipan into 1 litre good-quality softened vanilla ice cream. Return to the tub, then freeze for at least 1 hr. Fill the bottom of 6 sundae dishes with your favourite fruit, top with a scoop of ice cream, some whipped cream and 1 tbsp flaked almonds.
Recipe from Good Food magazine, July 2011
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A star rating of 5 out of 5.5 ratings
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