Ingredients
To make the pastry
- All-purpose flour 180g
- Sugar 2 tsp
- Salt 1/2 tsp
- Butter, cold & cubed 110g
- Sour cream 60ml
To make the filling
- Peaches, de-stoned and sliced 2
- Lyle's Golden Syrup 2 tbsp
- Lemon zest 1
- Thyme leaves 1 tsp
- Almond meal 30g
- Flaked almonds 2 tsp
- Lyle's Golden Syrup, for drizzling 2 tsp
- Vanilla ice-cream scoops 2
Method
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- Add the flour, sugar and salt into a food processor and pulse quickly to mix. Add the butter and sour cream and pulse for 10 to 20 seconds until the mixture resembles breadcrumbs with some pea-size chunks.
- Turn out onto a floured surface and bring the pastry together with your hands. Knead a couple of times until it comes together. Divide the pastry into two and shape each into a disc. Wrap individually in cling film and refrigerate for 30 minutes.
- Pre-heat your oven to 180C.
- Add the peach slices, Lyle's Golden Syrup, lemon zest and thyme leaves onto a small bowl and mix thoroughly. Set aside.
- Remove both discs of pastry from the fridge. Roll each out into a 20cm diameter circle and place both circles on a lined baking tray.
- Sprinkle the ground almonds onto the centre of each disc (leaving a 2 cm gap around the edge). Divide the peach slices between the two discs.
- Fold the shortcrust pastry edges over the peaches. Brush the pastry with milk and sprinkle with the flaked almonds. Bake for 45-50 minutes or until golden brown.
- Serve warm with an extra drizzle of Lyle's Golden Syrup and a scoop of vanilla ice-cream. Enjoy!
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