Individual peach tarts with caramel sauce.
Tarts, Pastries And Puddings
juice of 1 lemon
1/2 cup Mandelin Premium Almond Paste
13 ounces ready-rolled puff pastry, thawed if frozen
a large pinch of ground cinnamon
1 egg, beaten, to glaze
sugar, for sprinkling
1/4 cup sugar
2 tablespoons cold water
2/3 cup heavy cream
For the caramel sauce:
Preheat oven to 375°. Place the peaches in a large bowl and pour in boiling water to cover. Let sit for 60 seconds, then drain the peaches and peel off the skins. Toss the skinned fruit in the lemon juice to stop it from turning brown.
Divide the almond paste into six pieces and shape each to form a small round. Cut the peaches in half and remove their pits. Fill the cavity in each with an almond paste round. Unroll the puff pastry and cut it in half. Set one half aside, then cut out six rounds from the rest, making each round slightly larger than a peach half. Sprinkle a little cinnamon on each pastry round, then place a peach half, almond paste side down, on the pastry.
Cut the remaining pastry into lattice pastry, using a special cutter if you have one. If not, simply cut small slits in rows all over the pastry, starting each row slightly lower than the last. Cut the lattice pastry into six equal squares.
Dampen the edges of the pastry rounds with a little water, then drape a lattice pastry square over each peach half. Press around the edge to seal, then trim off the excess pastry and decorate with small peach leaves made from the trimmings.
Transfer the peach pastries to a baking sheet. Brush with the beaten egg and sprinkle with the sugar. Bake for 20 minutes or until the pastries are golden.
Meanwhile, make the caramel sauce. Heat the sugar with the water in a small pan until it dissolves. Bring to a boil and continue to boil until the syrup turns a dark golden brown. Stand back and add the cream carefully. (Take care when adding the cream to the caramel, as the mixture is liable to spit. Pour it from a pitcher, protecting your hand with an oven mitt.) Heat gently, stirring until smooth. Serve the peach pastries with the sauce.
Mediterranean: Food from the Sun, Jacqueline Clark and Joanna Farrow