Easy peach & almond tart

• pack puff pastry↗500g g
• a little flour

  for dusting

• ripe peaches↗3

  each cut into 6 wedges

• crème fraîche↗

  to serve

• ground almonds↗175g g
• toasted flaked almonds↗50g g

  plus a handful more to decorate

• tub mascarpone250g g
• butter↗25g g

  softened

• golden caster sugar↗200g g

  plus 1 tbsp to decorate

• eggs↗2
• ½ tsp almond

  extract

Step-by-step instructions

1. 1

   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.

2. 2

   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.