(Serves 6 to 8)

250 g sweet short pastry
200 g marzipan or almond paste
6 to 8 peaches
2 tablespoons Demerara sugar

Line a 25 cm/10 inch loose-bottomed tart ring with the pastry. Flatten the almond paste, or roll it out, and line the bottom of the pastry case with it. Slice the peaches, and arrange them over the almond. Sprinkle with sugar, and bake for about 35 minutes in a pre-heated oven at 180°C, gas mark 4. Serve warm, with the sauce.

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