Peach flan Recipe
- 225g/8oz quantity sweet pastry
- 250g/9oz block white marzipan
- 3 peaches, peeled if preferred
- 2 eggs
- 3 tbsp crème fraîche
- sugar
- ½ tsp ground cinnamon
- flaked almonds
- Preheat the oven to 220C/425F/Gas 7.
- Line a 20cm/8in diameter loose-bottomed deep flan tin with the pastry.
- Roll out the marzipan to make a circle that is just smaller than the base and put into the pastry base.
- Halve the peaches and arrange in the pastry case.
- Beat the eggs with the crème fraîche and cinnamon, with a little extra sugar. Pour over the peaches.
- Roll out any extra pastry to make a small disk to go on top of the peaches. Sprinkle with flaked almonds, bake until set and slightly browned on top, about 20-25 minutes. Serve warm.
