40g icing sugar
125g butter, straight from the fridge and cubed
1 egg, beaten with 2 tablespoons tap water
Mix the first 4 ingredients in the processor, pulsing. Keep pulsing as you add the egg/water until it starts to clump. You might not need all of the liquid. Gently press into a lump and wrap in clingfilm. Keep in the fridge for 20 minutes or until you’re ready.
Roll your pastry and gently lift it using the rolling pin to help into your flan dish. Ease it in and tidy up the edges. If the pastry rips, just patch it up with some of the excess. Remember that it will shrink as it cooks. Don’t blind bake it. Just stick it in the fridge till you’ve made the filling.
100g butter, melted but no longer too hot
100g golden caster sugar
120g ground almonds
zest and juice of a lime
2 level tablespoons self-raising flour
3 tablespoons raspberry or apricot jam
2-3 sliced peaches
Whoosh up all of the filling ingredients except for the jam and the peaches in the food processor. Make sure it’s well blended.
Spread the jam carefully over the pastry base, then pour the filling mix evenly over the top.
Decorate with the peaches.
Bake for 20-35 minutes at 180 degrees. When you start to smell it baking, check it, turn it round and if necessary, turn the oven down. When the middle bounces back, it’s ready. Do check, because all ovens are so different. In mine, it only takes about 25 minutes at 170 degrees.
3 tablespoons apricot jam
juice of one lime
As soon as the frangipane comes out of the oven, gently warm the glaze ingredients in a small pan until just melted. Push through a tea-strainer into a mug, then brush evenly over the whole pie.
Serve at room temperature.