Roast peach and honey puff tart

Method

1. Preheat the oven to 220°C/fan200°C/gas 7. Lay the pastry on a lightly floured baking sheet and trim to make a square (discard the trimmings). Pierce all over with a fork, brush over the beaten egg and put in the oven. After 10 minutes, cover the pastry with another baking sheet and cook for 10 minutes more until cooked through.
2. Meanwhile, drain the peaches, reserving the syrup, and slice each into wedges. Heat a small non-stick frying pan over a medium-high heat, then add the butter, 4 tbsp of the syrup, the honey and the peaches. Bubble gently for 5 minutes until sticky and sweet.
3. Remove the pastry from the oven and take off the top baking sheet. Arrange the peaches over the top and pour over the sweet syrup. Slice into 4 or 6 generous pieces and serve with a dollop of mascarpone.
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