Ingredients:

  • 250g frozen puff pastry, thawed
  • 15g melted butter
  • 8g granulated sugar (for dusting)
  • 600g fresh peaches, sliced 1/4 inch thick
  • 35g granulated sugar
  • 2g cornstarch
  • 2g ground cinnamon
  • 1g salt
  • 30g apricot preserves
  • 15ml water
  • 8g sliced almonds, toasted

Instructions:

  1. Preheat your oven to 400°F (200°C). Roll out the puff pastry on parchment paper into a 12-inch circle or rectangle.
  2. Use a knife to lightly score a 1-inch border around the edge without cutting all the way through, then prick the center area with a fork to prevent excessive rising.
  3. In a medium bowl, toss the sliced peaches with sugar, cornstarch, cinnamon, and salt until evenly coated.
  4. Arrange the peach slices in overlapping concentric circles within the scored border. Brush the outer border with melted butter and sprinkle with a pinch of sugar.
  5. Bake for 25–30 minutes until the crust is a deep mahogany gold and the peaches are caramelized around the edges.
  6. Simmer apricot preserves and water in a small saucepan until liquid. Brush the glaze over the hot peaches and sprinkle with toasted sliced almonds.