Woman's Weekly

Summer BAKES


The classic French pastry is given a fresh spin with sweet and juicy peaches.


325g (11oz) ready-rolled puff pastry
25ml (1fl oz) milk
2tbsp flaked almonds
150ml (5fl oz) whipping cream
4tbsp icing sugar
2tbsp peach schnapps
2 large, ripe peaches, thinly sliced For the raspberry puree:
100g (3½oz) raspberries
4tbsp icing sugar

You will need:

3 baking trays lined with non-stick baking parchment

1 Heat the oven to 200C/ Gas 6. Unroll the pastry onto a lightly floured work surface. Using a sharp knife, cut out 3 rectangles, each one measuring 10x24cm (4x9in). Prick them liberally with a fork, transfer them to a baking tray, brush with milk and leave to chill in the fridge for 30 mins.

2 Bake the pastry on the top

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