Peach Tart

Preheat the oven to 200ºF. Roll the pastry out on a lightly floured surface (if done by hand) or simply line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 minutes.

While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste, and whisk, whisk whisk.

Beat in the eggs. Finally, add the almonds and flour. Spoon into the pastry case.

Arrange the peach slices across the top in a pattern. Bake for 30-40 minutes. When cool, brush your preserves or jam across the top. Serve with crème fraîche.