Puff pastry peach almond tart

For the puff pastry
250g of flour
125g of water
185g of butter
Salt

A Make the pastry the day before. Pour the flour, salt and water into the bowl of a food processor and mix the ingredients. Make a ball and cut with a knife in the shape of a cross. Filter and let rest in a cool place for at least 1 hour. Roll out the dough, enclose the butter and then make 2 X (1 single turn -1 double turn) letting rest in the fridge between each turn.

For the almond cream
50g of butter
50g of brown sugar
50g of almond powder
1 egg

Mix all the ingredients and poach the mixture on the puff pastry. Bake for 45 minutes at 165-170°C.

Assembly
Place fresh peach quarters previously mixed with a peach coulis (mix peaches with lemon juice and sugar). Decorate with a few strawberries and mint leaves. Keep in a cool place.