Easy peach & almond tart

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Ingredients

500g pack puff pastry

a little flour, for dusting

3 ripe peaches, each cut into 6 wedges

crème fraîche, to serve

175g ground almonds

50g toasted flaked almonds, plus a handful more to decorate

250g tub mascarpone

25g butter, softened

200g golden caster sugar, plus 1 tbsp to decorate

2 eggs

½ tsp almond extract

Method

Heat the oven to 200C/180C fan/gas 6. Roll out the pastry on a floured surface until big enough to line a 23cm tart tin with an overhang. Line the tin with pastry, gently folding overhanging pastry down the outside of the tin, then prick all over with a fork. Line with baking parchment; sit a 20cm sandwich tin on top (it should fit snugly). Fill with baking beans, then blind-bake for 20-25 mins until the sides are set. Remove the beans, tin and paper and cook for 10-15 mins more until golden, risen and crisp. Cool a little, then trim the overhang and press down any risen bits.

Lower the oven to 180C/160C fan/gas 4. Beat together the filling ingredients, spoon into the tin and top with the peaches. Scatter with 1 tbsp caster sugar and extra flaked almonds, then bake for 40 mins until puffed up and golden, with a slight wobble in the centre. Cool to room temperature and serve with crème fraîche.