Instructions

1. Line a baking sheet with parchment paper.
2. Cut the peaches in half, remove the stones, then slice them into thin, half-moon shapes.
3. Mix together the frangipane cream.
4. Unroll the pastry. Using a pizza-cutter, cut the pastry into approx. 8x5 cm rectangles (the peach pieces should fit nicely across them). Put them on the baking sheet, allowing some space between them.
5. Using a fork, prick the base of each tartlet a few times, then spread some frangipane over them (don’t go to the edge).
6. Arrange the peach slices neatly on the top, slightly overlapping each other.
7. Heat the jam with 1-2 Tbsp of water and brush the top of the peach slices with this mixture.
8. Rest the sheet in the fridge for 15 minutes.
9. Turn on your oven to 200°C.
10. Take the tarts out of the fridge and bake them for 12- 15 minutes (in the middle of the oven), until golden brown.
11. Let them cool on a wire-rack.
12. Dust them with icing sugar just before serving.