Think of this as an Italian version of the British bakewell tart, lovely for dessert or with a cuppa
Ingredients
- 500g pack puff pastry
- a little flour, for dusting
- 3 ripe peaches, each cut into 6 wedges
- crème fraîche, to serve
For the filling
- 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
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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.
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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.