Name: Individual peach and almond tartlets
Yield: 8 servings
Cuisine: Bake
Ingredients: 90.00 g margarine; 80.00 g castor sugar; 1.00 eggs; 1.00 eggs yolk only; 240.00 g flour cake; almonds essence; 250.00 g cream cheese; 60.00 g castor sugar; 12.00 ml flour cake; 1.00 eggs; 1.00 eggs yolk only; 5.00 ml lemon peeled and grated; 200.00 g sugar; 250.00 ml water; 4.00 peaches ripe, yellow, peeled, stoned and sliced; custard powder

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Ingredients (16)

CRUST

90.00 g	margarine
80.00 g	castor sugar
1.00	eggs
1.00	eggs — yolk only
240.00 g	flour — cake
	almonds — essence

FILLING

250.00 g	cream cheese
60.00 g	castor sugar
12.00 ml	flour — cake
1.00	eggs
1.00	eggs — yolk only
5.00 ml	lemon — peeled and grated

ICING

200.00 g	sugar
250.00 ml	water
4.00	peaches — ripe, yellow, peeled, stoned and sliced
	custard powder

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Method:

Preheat the oven to 180 ºC (350 ºF). Beat the margarine and castor sugar together until pale and creamy. Add the egg and egg yolk. Beat well. Add the cake flour and mix to form a smooth dough. Flavour with almond essence. Shape into a ball and chill for 30 minutes. Roll out the dough into a 5 mm thick circle and use to line eight 10 cm loose-bottomed tart tins. Chill slightly. Line the pastry with waxed paper and fill with uncooked rice or dried beans. Bake for 15-20 minutes. Cool and remove the waxed paper and rice or beans. Mix all the ingredients for the filling and pour into the prepared crusts. Bake for 15 to 20 minutes at 160 ºC (325° F). Remove from the oven and cool. Bring the sugar and water to the boil, then boil the peach slices in the syrup until glazed. Arrange on top of the tartlets. Thicken the syrup with custard powder and pour over the peach slices. Makes 8 tartlets.