Frangipane, Strawberry and Peach Pastries

Frangipane, Strawberry and Peach Pastries

3 sheets ready rolled store brought flakey puff pastry (I used edmonds)

Frangipane:

55g softened butter

55g castor sugar

1 egg

40g ground almonds

1 tbsp plain flour

Filling:

1 1/3 cups chopped strawberries

1 1/3 cup chopped chopped peach (1cm chunks)

1/2 cup castor sugar

1 1/2 tbsp corn flour

juice and zest of 1 lime

1/2 tsp vanilla extract

To finish:

1 egg beaten

3 tbsp raw sugar

chopped strawberries, peach and blueberries to decorate

Preheat oven to 200 c, bake. 

To make the filling, place all ingredients together in a medium pot and toss to coat the fruit. Place over a medium heat and simmer for about 15 minutes or until the juices from the fruit run and thicken. Let cool before pouring into the cooled pie crust. Place back into the fridge to set a little while you make the frangipane.

For the frangipane, simply mix everything together in a bowl until smooth and combined. 

Cut out 4 circles from each sheet of pastry, about 10 cm in diameter, and gently fold the edges in about 1.5 cm all round the edge of the circles, pleating as you go. Place a heaped teaspoon on the frangipane in the middle of each pastry case and spread out slightly. Place about 2 heaped teaspoons of the fruit filling on top of the frangipane. Brush the edges of the pastry case with the beaten egg and sprinkle over some of the raw sugar evenly. Bake in the preheated oven for about 20 minutes or until the pastry is golden. Top with strawberry and peach sliced if desired.