Almond Palmiers with Nectarine Cream

flour, for dusting
450g / 1 lb puff pastry, defrosted if frozen
450g / 1 lb white marzipan
200ml / 7 fl oz creme fraiche
icing sugar, for dusting
lime wedges, to serve
mint sprigs, to decorate

For the nectarine compote:
350g / 12 oz nectarines, peeled, stoned and roughly chopped
4 tbsp apple juice
50g / 2 oz caster sugar

First make the nectarine compote: put the prepared nectarines in a pan and pour over the apple juice and sugar. Let stand for 15 minutes. Then cook over a gentle heat until the nectarines have softened but not collapsed. Allow to cool.

Preheat the oven to 20OºC / fan oven 180ºC / gas mark 6. On a lightly floured surface, roll out the pastry to a 30x24cm / 12x9.5 in rectangle. Set aside. On a surface dusted with icing sugar, roll out the marzipan to the same size. Lift the marzipan on top of the pastry and press down lightly with a rolling pin.

Fold the long sides in to the centre, leaving a small gap between them, then fold each piece in half to the middle again. Cut into 16 slices.

Place one palmier between two pieces of plastic film and roll out to 10 x 6cm / 4 x 2 1/2 in. Remove the film. Repeat with the remaining palmiers and place them, well spaced, on baking sheets lined with non-stick baking paper. Bake for 6-8 minutes, until risen and crisp. Allow to cool on a wire rack.

Spoon the creme fraiche and nectarine compote over 8 of the palmiers. Top with the remaining palmiers and dust with icing sugar.

Serve with fresh lime wedges and decorated with sprigs of fresh mint.