• 1-1/3 cups plain flour
• 8 tsp. icing sugar
• 1/3 Lbs. unsalted butter, chopped
• 8 tsp. packaged ground almonds
• 8 egg yolk\cooked
• 1 tsp. water, approximately
• 8 egg yolk\cooked
• 1 cup superfine sugar
• 8 tsp. cornflour
• 2 cup milk
• 2 tsp. vanilla essence
• 2 tsp. Kirsch or other cherry liqueur
• 6 mediumpeach, peeled, stoned and finely chopped
• 1/2 cup apricot jam
• 2 tsp. Kirsch or other cherry liqueur

Sift flour and icing sugar into a bowl and rub in butter. Stir in almonds, then egg yolks and enough water to make ingredients cling together. Knead gently on a lightly floured surface until smooth. Cover and refrigerate 30 minutes. Whisk next 3 ingredients together in a bowl until thick. Heat milk in a saucepan over medium high heat. Gradually stir in egg yolk mixture and stir constantly until mixture boils and thickens. Remove from heat and stir in essence and liqueur. Cover to prevent skin forming. Cool and refrigerate until cold. Preheat oven to 375° F. Divide pastry into 6 equal portions. Roll each piece between 2 sheets of plastic wrap. Line 8 10-0/1 inch flan tins (with removable bases) with pastry and trim edges. Prick pastry all over with a fork. Bake 15 minutes or until golden brown. Cool 5 minutes, remove cases from tins. Stir chopped peaches into filling. Divide peach mixture between pastry cases. Place apricot jam and liqueur in a small saucepan and heat. Strain and spoon apricot glaze over flans. Refrigerate 15 minutes or until glaze is set.