Peach & almond slices

• pack puff pastry↗375g g

  sheet

• egg↗1

  beaten

• marzipan175g g

  chopped

• peaches↗3

  halved, stoned and thinly sliced

• flaked almonds↗1 tbsp tbsp
• crème fraîche↗

  to serve

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Unroll the puff pastry on a lightly floured surface and cut in half horizontally. Slice each half into 3.

2. 2

   Lay the pastry sheets on a baking sheet. Use a knife to mark a 1cm border on each – be careful not to go all the way through. Prick inside the border with a fork, then brush all over with beaten egg.

3. 3

   Bake for 10 mins until golden and slightly risen. Divide the marzipan equally between the pastry squares and fan out the peach slices on top, followed by a sprinkling of almonds.

4. 4

   Put the slices back into the oven for 10 mins until they have puffed up and are golden. Serve with a dollop of crème fraîche.