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.
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 crème fraîche.