Peach and almond tart recipe

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Plain flour, for dusting

1 x 320g puff pastry sheet

120g butter, at room temperature

90g golden caster sugar, plus extra for sprinkling

120g ground almonds

1 medium egg

1 lemon, zest

4 just-ripe peaches, halved

30g flaked almonds, pitted and thinly sliced

Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line a large baking tray with parchment paper.
On a lightly floured surface, roll out the pastry. Use the tip of a sharp knife to score a border about 1cm from the edge, being careful not to cut all the way through. Transfer the pastry to the prepared baking tray.
Bake for 12-15 minutes until lightly puffed and golden. Remove from the oven and gently push the centre down with the back of a large spoon so that you have a flat base with a raised border.
In a bowl, beat together the butter, sugar, ground almonds, egg and lemon zest. Spread the mixture evenly over the pastry, leaving the border free.
Top with the peach slices, neatly overlapping. Sprinkle over the remaining sugar and the flaked almonds. Bake for 30 minutes.
Reduce the oven temperature to 180˚C/160˚C fan/gas mark 4. Cover the tart with tin foil and cook for a further 35-40 minutes or until golden brown and set in the centre. Cool on a wire rack, then slice and serve.

Per serving: 509kcals, 37.5g fat (12.5g saturated), 38.6g carbs (17.7g sugars), 8.2g protein, 3.8g fibre, 0.194g sodium

TEST KITCHEN TIP: To add a lovely shine, melt some apricot jam in the microwave and brush over the peaches before baking.

Peach and almond tart