Sweet Summer Peach, Almond And Rosemary Honey Tart

• Almond Honey Cream
• 4 ounces rosemary honey
• 4 ounces soft butter
• 4 ounces almond meal
• 2 eggs
• 1 tablespoon all purpose flour
• 1 pinch salt
• 1 pinch baking powder
• 1 teaspoon almond extract
• Tart
• 1 sheet of puff pastry
• 1 1/2 cups Almond cream ( see above)
• 4 to 5 peaches
• 1 sprig fresh rosemary

1. Sift flour, salt and baking powder and set aside.
2. Beat the butter and honey until very pale and fluffy. Add the almond extract and incorporate.
3. Add the eggs, one at a time and beat very well until mixture is very light and airy.
4. Fold in the almond meal and the flour mixture.
5. Put the mixture in the fridge until needed. Any leftover cream can be kept in the fridge for 1 week.
6. Pre-heat the oven to 375 degrees.
7. Roll out the puff pastry sheet so it's quite thin. Cut the sides with a sharp knife so the pastry raises well. Put in the freezer for 15 minutes.
8. Peel and slice the peaches.
9. Spread a thin layer of almond cream on the pastry leaving a 1 inch border. Cover the cream with slices of peaches.
10. Fold the borders of the pastry over the cream and peaches, enough to contain them.
11. Sprinkle with rosemary and cook until golden brown.
12. Decorate with blackberries if you wish.

honey cream, rosemary honey, butter, meal, eggs, flour, salt, baking powder, almond, pastry, almond cream, peaches, rosemary

Taken from food52.com/recipes/14162-sweet-summer-peach-almond-and-rosemary-honey-tart (may not work)