Mini Peach Tarts

Method

1. Preheat oven to 200˚C. Thaw the pastry for 20 mins, then cut into 9 equal squares and place on a lined baking tray, leaving space between each pastry square.
2. Place the sliced peaches into a medium mixing bowl and sprinkle with the granulated sugar, flour, cinnamon, and ¼ tsp vanilla extract. Gently fold together with a spatula.
3. Layer 3 or 4 peach slices in the centre of each pastry square.
4. Brush the pastry edges generously with the beaten egg, then sprinkle with the slivered almonds.
5. Bake the pastries on the centre oven rack at for 15-20 mins or until puffed and golden at the edges.
6. Remove the peach tarts from the oven and allow to cool for 10 mins.
7. Use a sieve to sprinkle the tarts with icing sugar.