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PASTRY
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200g cake flour
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60g Brown Sugar
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1ml salt
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125g Butter
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±60ml waterice cold
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FRANGIPANI
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60g Butterat room temperature
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60g Brown Sugar
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100g almondsground
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1 Egg
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TO FINISH
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5 nectarinespitted and cut into slices
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15ml lemon juice
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30ml castor sugar
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15ml Corn Flour
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15ml chopped thyme
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egg wash for brushing
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Brown Sugarfor sprinkling
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30ml apricot jammelted apricot or peach jam
(Serves 6-8)
METHOD:
- Place the flour, brown sugar and salt in a large bowl and mix. Add the butter and, using your fingertips, rub it into the flour mix until it resembles the texture of large breadcrumbs. (Or use a food processor.).
- Add the ice-cold water and bring the dough together (use a knife to cut in the liquid). Knead gently and then shape into a disc, wrap and refrigerate for 30 minutes.
- Make the frangipane by mixing the soft butter with brown sugar until light and fluffy. Add the egg and mix again. Add the ground almonds and mix it all together. Keep aside.
- Combine the sliced peaches with lemon juice, caster sugar, cornflour and chopped thyme. Keep aside.
- Preheat the oven to 180° C and line a large baking tray with baking paper.
- On a piece of baking paper, roll out the chilled pastry into a large circle, roughly about 30cm in diameter. Trim the edges (use the back of a large dinner plate or a large bowl to trace out circle shape) of pastry. Spread frangipane filling in middle leaving small border around edge. Arrange peaches on top. Fold edges of pastry to slightly overlap fruit.
- Brush with egg wash; sprinkle with brown sugar; place on prepared baking tray; bake at 180° C for ±30 minutes until golden brown.
- Cool down slightly then brush jam to create glaze Serve with whipped cream or ice cream some thyme sprigs.
