ingredients
serves 6
1/2 cup superfine sugar
grated rind of 1 1/2 lemons
1 small egg plus 1 yolk
1 3/4 cups All purpose flour, sifted
1 cup ground almonds
3 large ripe peaches, halved
6 ounce granulated sugar, dissolved in 1/2 pint water
6 ounce cream cheese
2 tablespoons light cream
blanched almonds and angelica to decorate
method
1. Mix the butter, 3/8 cup of the sugar, one third of the lemon rind and eggs until well mixed.
2. Work in the flour and 5/8 cup of the ground almonds and knead to a smooth paste.
3. Wrap and chill for at least 1 hour. Line a flan ring with this almond pastry.
4. Bake blind in a moderate oven (180°C, 350°F) for 30 minutes. Cool.
5. Poach the peaches in the sugar syrup, then remove their skins.
6. Reduce the syrup to a glazing consistency; cool.
7. Beat the cream cheese with the remaining lemon rind, cream, remaining superfine sugar and ground almonds.
8. Spread over the pastry base. Arrange the peach halves on top. Brush with syrup glaze and decorate.
