The TRICK to peeling peaches in one move: perfect to prepare any kind of dessert 🍑

INGREDIENTS
3-4 peaches
1 pie shell
270g (1 cup) of vanilla custard
170g (½ cup) of raspberry jam
80g (⅓ cup) of soft butter
80g (⅓ cup) of powdered sugar
1 large egg
80g (½ cup) of almond flour
15g (1 tbsp) of all-purpose flour
Peach jelly

METHOD
1. Preheat the oven to 170°C/340°F.
2. In a large bowl mix powdered sugar with soft butter until a smooth paste forms. Add an egg, and mix well. Finally, combine butter paste with almond and regular flour. Transfer into a piping bag.
3. Spread ¼ of almond paste on the bottom of the pre-made pie shell, top with jam, and finish with the remaining paste. Bake for 30 minutes, let cool down completely.
4. Blanch peaches in boiling water for 1 minute. Remove and put into an ice bath immediately. Peel the skin and slice the peaches thinly.
5. Top the pie with a layer of vanilla custard and place peach slices on top. Brush with some premade peach jelly and let it set before serving.
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