Peach puff pastry tart with almonds
Ingredients
- plain flour, for dusting
- 500g block all-butter puff pastry
- 6 just-ripe peaches (about 700g/1lb 9oz)
- 140g butter, at room temperature
- 100g golden caster sugar, plus 1 tsp extra for sprinkling
- 140g ground almonds
- 1 large egg
- finely grated zest 1 lemon
- ½ tsp almond extract
- 2 tbsp sweet sherry or Disaronno (optional)
- 25g flaked almonds
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