A simple summertime dream dessert, flavours of peach, raspberry and almond. Peach melba delight.
- 320g ready rolled puff pastry
- 200g marzipan
- 2 large peaches, not too ripe and squishy
- 2 tbsp apricot jam
- 150g raspberries
- Pre-heat the oven to 200C fan (220C) and take the pastry out of the fridge
- Unroll the pastry onto a lined baking tray (maybe just use the paper that came rolled around the pastry)
- Score a rectangle around the pastry 1½ cm in from the edge
- Slice the marzipan finely, 1-2 mm thick – or grate it if it’s hard
- Lay or scatter the marzipan on the puff pastry in a single layer within the scored rectangle
- Halve and slice the peaches into 2 mm slices
- Place the peach slices over the marzipan in overlapping rows like fish scales
- Bake for 20 mins then turn the tray and give it another 7 mins
- Take the tart out of the oven, leave to cool for 5 mins
- Melt the jam in a small pan the brush it over the peaches until glossy and sticky then scatter the raspberries evenly over the top
- Serve warm with raspberry ripple ice cream on the side
Sophie cooks 