Cook time: 30 mins
2 sheets of ready-rolled puff pastry and 1 egg, separated; 600ml (1 pt) ready-made custard, made with cream.
For the caramelised peaches:
8 peeled and sliced peaches; 40g (1 ½ oz) butter; 125g (4oz) brown sugar; 60ml (2 fl oz) water with 1 tbsp Grand Marnier or other orange-based liqueur. To serve: icing sugar.
- Cut out 8 peach (or heart) shapes, 4 from each sheet of pastry. Brush 4 with egg white and place on a greased baking tray. Cover each peach shape with an unbrushed pastry piece and cut a trellis pattern on the top. Bake for 12 minutes at 200oC/400oF/Gas 6, until crisp. Split each pastry in two and return to the oven for a minute or two, then cool on a wire rack.
- Meanwhile, heat the butter, add the peach slices and cook, stirring occasionally, for 5 minutes. Remove peaches then add the sugar, water and liqueur; stir until the sugar has dissolved. Return the peaches and simmer for 5 more minutes.
- To serve: fill the pastry bases with custard, cover with peaches and top with pastry lid. Dust with icing sugar.