INGREDIENTS
4
peaches
200 milliliters
sweet wine
100 g
caster sugar
lemon 1, juiced
175 g
plain flour
unsalted butter 125g, chilled and diced
25 g
caster sugar
egg 1 large, separated
75 g
blanched almonds
100 g
blanched hazelnuts
unsalted butter 150g, at room temperature
100 g
caster sugar
eggs 3, beaten
75 g
plain flour
lemon ½, zested