|To make the pastry|
|Butter, cold & cubed||110g|
|To make the filling|
|Peaches, de-stoned and sliced||2|
|Lyle's Golden Syrup||2 tbsp|
|Thyme leaves||1 tsp|
|Flaked almonds||2 tsp|
|Lyle's Golden Syrup, for drizzling||2 tsp|
|Vanilla ice-cream scoops||2|
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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!