Peach and marzipan tart

Method

1. Heat the oven to 220°C/200°C fan/ gas 7. Dust a clean work surface with flour and line a baking sheet with baking paper. Roll out the puff pastry into a large rectangle a little thicker than a £2 coin. If you want to keep the edges neat, trim them with a sharp knife. Press the blade straight down – don’t drag it or you’ll seal the layers and the pastry won’t puff well.
2. Using a sharp knife and a ruler, lightly score a 3-4cm border into the pastry. Lift the pastry onto the baking sheet.
3. Dust the work surface with a little icing sugar and roll out the marzipan to form a rectangular sheet that fits inside the scored pastry. Lay the marzipan on top of the pastry. Using a sharp knife, tap the edge of the pastry with a horizontal blade. This is called ‘knocking up’ and encourages the pastry layers to separate and puff up.
4. Top the marzipan with the peaches. Brush the pastry border with some beaten egg, then chill for 20 minutes. Brush the edges with more egg, then bake on the top rack of the oven for 17-20 minutes until the tart is golden and puffed up at the edges. If it starts to colour too much, cover loosely with foil.
5. Once the tart is golden and the fruit has slightly softened, remove to a wire rack (use the baking paper to help) and leave until just warm. Brush all over with the apricot glaze, then serve.