Ingredients
- 375g pack puff pastry sheet
- 1 egg, beaten
- 175g marzipan, chopped
- 3 peaches, halved, stoned and thinly sliced
- 1 tbsp flaked almonds
- crème fraîche, to serve
Method
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Heat oven to 220C/200C fan/gas 7. Unroll the pastry on a lightly floured surface and cut in half horizontally. Slice each half into 3.
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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.
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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.
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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.