Peach and almond puff pastry tarts

Ingredients

Half a sheet of rolled out puff pastry

400 gm tin of peaches (in juice)

50 gms ground almonds

1 egg

1 tbsp butter and some more for greasing

2 tbsp sugar

Sugar for dusting (optional)

Preparation

Preheat the oven to 180 C.

Cut the pastry into 4 portions and lay on a lined baking tray. Brush each portion lightly with some butter.

In a bowl, mix the almonds, egg, butter and sugar to form a paste. Spread this paste on the pastry portions, leaving a border. Bake in the oven for 5-8 minutes or until the pastry starts to rise.

Remove the tray from the oven. Drain the peaches and arrange them over the almond paste. Bake again for 8-10 minutes or until the pastry has risen from the side and is golden.

Remove and keep aside to cool for a few minutes. Dust some icing sugar. Serve warm.

* Since I have used tinned peaches which were already ripe, I have baked the pastry separately first, before adding the peaches and baking again.