Peach & almond tart

Serves 6 Prep 25 mins Cook 1 hr 20 mins £1.69 a portion 998 kcals, 72g fat, 28g sat. fat, 47g sugar

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 extra 2 eggs ½ tsp almond extract

1 Heat 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 greaseproof paper; 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 Lower 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 a dollop of crème fraîche.