Ingredients

• 568ml/1 pint double cream
• 1 vanilla pod
• split lengthways
• 6 egg yolks
• 150g/5½oz caster sugar
• 2 tbsp amaretto liquor
• 250g/9oz caster sugar
• 250g/9oz ground almonds
• 1 egg
• white only
• lightly whisked
• ¼ tsp almond extract
• 200g/7oz caster sugar
• 150g/5½oz blanched almonds
• 250g/9oz plain flour
• plus extra for dusting
• 250g/9oz cold butter
• cut into small cubes
• ½ tsp salt
• 125ml/4fl oz iced water
• 1 egg
• beaten
• 4 peaches
• stoned and very thinly sliced
• 75g/2½oz butter
• 55g/2oz caster sugar
• 4 tbsp apricot jam
• 4 sprigs fresh mint
• to decorate

Directions

• First make the ice cream. Put the cream and vanilla pod and seeds in a large saucepan and heat gently until it just starts to simmer.
• Meanwhile
• whisk the egg yolks with the sugar in a large bowl until thick and pale. Slowly add the hot cream
• whisking continuously.
• Pour the custard back into the pan and stir in the amaretto. Cook over a low heat until thick enough to coat the back of a spoon. Be careful not to let it get too hot or it might split.
• Leave to cool completely. Churn in an ice cream machine according to manufacturer’s instructions until thick. Transfer to an airtight container and freeze.
• For the marzipan
• gently heat the sugar and 5 tablespoons of water together in a saucepan gently until the sugar is dissolved. Bring the syrup to the boil
• then heat until it reaches 100C/220F (use a sugar thermometer to measure this). When a drop of the syrup is placed in cold water to cool down it should form a soft ball.
• Mix the almonds
• egg white and almond extract together in a bowl. Pour over the syrup and mix vigorously until it forms a thick paste. Cover
• leave to cool to room temperature then chill in the refrigerator for 1-2 hours
• or until firm.
• For the praline
• melt the sugar in a frying pan over a medium heat
• without stirring
• until it forms a golden caramel. Remove from the heat and stir in the almonds. Pour the praline on to a large sheet of baking paper and set aside to cool and harden.
• To make the pastry
• tip the flour on to a work surface and make a well in the centre. Put the butter and salt in the well
• then rub them into the flour using your fingertips of one hand
• gradually drawing the flour into the centre using the other hand. When the mixture is grainy
• gradually mix in the iced water. Don’t overwork the dough. You should have a marbled effect without mixing the butter in fully. Roll it into a ball
• wrap in clingfilm and refrigerate for 20 minutes.
• Dust the work surface with flour and roll the pastry out into a 40x20cm/16x8-inch rectangle. Fold the top third down to the centre
• then the bottom third up and over it. Give the dough a quarter-turn. Repeat the folding and rolling
• then wrap the block in clingfilm and refrigerate for 30 minutes.
• Repeat the folding
• turning and rolling twice more
• then wrap the pastry in clingfilm again and refrigerate for at least 30 minutes before using.
• Preheat the oven to 210C/190C Fan/Gas 7. Line a baking tray with baking paper. Dust the work surface with flour and roll the pastry out thinly. Cut out four 12cm/4½in diameter circles and lay them on the baking tray. Leaving a gap of about a centimetre round the edge
• lightly score the middles of each pastry circle
• making a grid of lines. This will stop the pastry puffing up too much in the middle. Brush each circle with the beaten egg.
• Roll the marzipan out to 5mm/¼in thick. Cut out four 11cm/4in diameter circles and place each circle on top of a pastry circle. Arrange the peaches
• overlapping in concentric circles
• on the marzipan circles.
• Melt the butter in a saucepan
• then brush it over the peaches. Sprinkle with the remaining sugar. Bake for 15-18 minutes
• or until the pastry is risen and golden.
• Meanwhile
• mix the apricot jam and 1 tablespoon of water together in a saucepan and heat until melted. Pass through a fine sieve into a bowl. Brush this mixture over the tarts.
• Serve the tarts with quenelle of ice cream on top and a sprinkle of broken almond praline
• garnished with the mint.