Pies And Tarts Recipes - Latticed Peaches

Ingredients

• 115g/1 cup plain flour

• 45ml/3 tbsp butter or sunflower margarine

• 45ml/3 tbsp natural yogurt

• 30ml/2 tbsp orange juice

• milk, to glaze

FOR THE FILLING

• 45ml/3 tbsp ground almonds

• 30ml/2 tbsp natural yogurt

• finely grated rind of 1 small orange

• 1.5ml/1/4 tsp almond essence

FOR THE SAUCE

• 1 ripe peach

• 45ml/3 tbsp orange juice

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Method:

1. Lightly grease a baking sheet. Sift the flour into a bowl and rub in the butter or margarine. Stir in the yogurt and orange juice to make a firm dough. Roll out half the pastry thinly and stamp out six rounds with a 7.5cm/3in biscuit cutter.

2. Skin the peaches, halve and remove the stones. Mix together the almonds, yogurt, orange rind and almond essence. Spoon into the hollows of each peach half and place, cut-side down, on the pastry rounds.

3. Roll out the remaining pastry thinly and cut into thin strips. Arrange the strips over the peaches to form a lattice, brushing with milk to secure firmly. Trim the ends. Chill for 30 minutes. Preheat the oven to 200'C/400"F/ Gas 6. Brush with milk and bake for 15 -18 minutes, until golden brown.

4. For the sauce, skin the peach and halve it to remove the stone. Place the flesh in a food processor or blender, with the orange juice, and puree until smooth. Serve the peaches hot, with the peach sauce spooned around.