Pre-heat oven to 200°C. Rub butter into the combined flour, sugar and almonds. Add water, mix well.

Knead together on a lightly floured surface until combined. Divide into six portions and roll each out to fit the base and sides of 6 x 12 cm loose bottom tart tins.

Bake for 10 mins or until firm, gently pressing down the centre halfway through if the pastry rises up.

For the filling: whisk the eggs, sugar, cream and lemon rind until combined. Spoon into the pastry shells. Bake for five minutes.

Divide the peach pieces between the tarts, press them into the custard. Bake for 10 minutes or until just set.

Stand five minutes before turning out to cool.