Peach and Blueberry Tart
Preheat the oven to 200°C (approximately 400°F).
Roll out the puff pastry and cut out four squares of about 20 x 20 cm (approximately 8 x 8 inches). Mix the ground almonds with the cinnamon and sprinkle on the center of dough square. Rinse and halve the peaches, remove the pits and slice into wedges. Brush the egg yolk over the pastry squares, then pile the peaches evenly into the middle and press dough up and around them to form a basket shape. Place on a parchment paper-lined baking sheet and sprinkle the peaches with sugar. Drizzle the liqueur over peaches evenly and sprinkle with the almonds. Bake for about 20 minutes until golden brown.
Meanwhile, rinse and dry the blueberries. Remove the tarts from the oven, and set aside to cool slightly. Evenly arrange the blueberries on top. Dust with powdered sugar. Serve lukewarm or cold.
Serve if desired with creme fraiche.