Peach & almond slices

Method

• step 1

  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.

• step 2

  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.

• step 3

  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.

• step 4

  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.