1 large peach, pitted, and sliced
1 frozen puff pastry sheet
100g butter, softened
100g raw caster sugar
2 egg yolks
1 tbsp whole wheat flour
100g ground almonds
1 vanilla bean, seeds
The day before use combine all the ingredients for the frangipane in food processor until a smooth, creamy paste is formed and place in refrigerator overnight.
The following day, pre heat oven to 180c
Defrost puff pastry and dry with paper towel and cut into a perfect circle using a large plate as a guide and place on a baking tray
Place the frangipane smoothly over the pastry circle leaving 2 cm from the edge.
Slice the peaches into small wedges and place in a circle around the frangipane mix and fold the edges up and over the peach to stop filling from spilling out while cooking, sprinkle with a little caster sugar and bake in the oven for about 20 minutes or until golden brown.
Serve with vanilla ice cream or double cream.