Peach & pistachio frangipane tart
Ready rolled light puff pastry sheet
Low Fat Spread
Egg yolk, raw
French almond extract
2 medium, stones removed, sliced
Robertsons Apricot Jam
45 g, warmed through with 1⁄2 tbsp boiling water
15 g, chopped
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the pastry circle on a baking sheet and use a knife to score a 1cm border. Pierce the inner circle a few times to stop it from rising. Bake for 10 minutes. Remove from the oven then push the centre piece down with a spoon, leaving the border higher up.
- Whisk the spread with the sugar until softened and smooth. Add the egg yolk and then whisk in the almonds and essence. Spoon onto the centre of the pu pastry circle, keeping within the border.
- Top with the peaches and bake for 20 minutes, until golden. Brush with the apricot jam, sprinkle with the pistachios and serve.