1 packet 375g Carême All Butter Puff Pastry, defrosted
50g unsalted butter, softened
20g caster sugar
zest of 1 lemon
1 teaspoon corn flour
50g almond meal
75g honey + an additional 2 tablespoons
5 – 6 peaches (or you could use nectarines, plums or apricots)
1 egg beaten with a dash of milk
¼ cup slivered almonds
Preheat oven to 200c fan-forced (220 non-fan). Warm the 75g of honey until runny (do this in the microwave in 20 second blurts). Cream the butter, sugar and lemon zest until pale, beat in the egg yolk together with the corn flour until combined. Fold in the almond meal and the warm honey.
Remove the pastry from the packet and cut sheet in half. Place each half on a baking tray lined with baking paper. Score a border 2 cm from the edge on each piece of pastry. Divide the almond mixture between the two pieces of pastry, spread over the pastry staying within the border.
Cut the peaches in half then each half into 3, so you have 6 portions per peach. Place these on top of the tart cut side up. Brush the border with beaten egg. If warm pop the tarts in the fridge for 15 minutes before baking.
Bake for 10 minutes then reduce the oven temperature to 180c fan-forced (200 non-fan) and continue to bake for a further 30 minutes or until the pastry is a dark golden brown. 5 minutes before the end of the cooking time, pop the almonds on a baking tray and roast in the oven
Heat remaining 2 tablespoons of honey, remove tart from oven and sprinkle with the slivered almonds, when ready to serve drizzle over the warmed honey. Serve with a big dollop of cream!