During August and September French peaches are often good value even in England. Here they contrast nicely with the almond pastry and the peaches themselves are rosy with a raspberry sauce.
Sift the flour, ground almonds, vanilla sugar and salt into a wide bowl or on to a cold work surface and make a well in the centre. Place the butter, cut into pieces, and almost all the egg yolk in the middle and work everything together using just the fingertips until well combined to make a dough. Wrap and chill the dough for 30 minutes or put it in the freezer for 10 minutes.
Roll out the dough on a floured board to line a
Bake in the centre of a moderately hot oven (Mark 6, 200°C, 400°F) until the pastry is crisp and is just changing colour at the edges. Remove from the oven and cool in the tin.
Dissolve the sugar in
Reduce the syrup over high heat to one third of the amount. Add the raspberries and remove from the heat. Push the fruit through a sieve to make a purée. (If the raspberries are end of the season and are not specially fleshy you may have to thicken the purée with
No more than one hour before serving arrange the peaches over the base of the pastry case and spoon over the raspberry purée. Leave in a cold place until ready to serve.
© 1987 Geraldene Holt. All rights reserved.