Swap the top layer of pastry for an almond crumble then let the ice-cream melt over the top for a easy take on this French dessert.
- 350 g store-bought or home-made sweet shortcrust pastry
- 3 tbsp apricot jam
- 3 peaches, sliced
- vanilla ice-cream, to serve
- 40 g butter, softened
- 2 tbsp slivered almonds, finely chopped
- ¼ cup (35 g) plain (all-purpose) flour
- 2 tbsp caster (superfine) sugar
- ½ tsp ground cinnamon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 200°C (400°F).
2. Roll out pastry between 2 sheets of non-stick baking paper into a rough round about 5mm thick. Place the pastry on a baking tray lined with non-stick baking paper. Spread the pastry with the jam leaving a 5cm border. Top the jam with the peaches. Fold over the pastry to form a rim.
3. To make the crumble topping, combine the butter, almonds, flour, sugar and cinnamon. Sprinkle in clumps over the top of the peaches.
4. Bake for 25 minutes or until pastry and the crumble top are golden. Serve warm with vanilla ice-cream.