Ingredients

40 g egg whites (about 1 egg)

95 g caster sugar

150 g ground almonds

Zest from 1 orange

2 tbsp Amaretti Disaronno

50 g icing sugar

Amaretti cream

300 ml whipping cream

1 tbsp icing sugar

Splash of Amaretto or orange liqueur

Zest of 1 orange

 Method

1. Preheat the oven to 220°C/200°C fan/gas 7.

2. Unroll the pastry onto a baking sheet. Lightly score a 3 cm border around the edge and prick the inside rectangle of pastry with a fork.

3. Dust the work surface with a little icing sugar and roll out the marzipan into a rectangle that fits the inside the scored pastry. Lay the marzipan on top.

4. Cover the marzipan with the peaches. Brush the pastry border with beaten egg and chill for 15 minutes. Brush the border with more egg, then bake for 20 minutes, until the tart is golden. If the tart starts to brown, cover loosely with foil.

5. Bring the jam and water to a simmer, strain through a sieve, keeping the liquid to glaze the tart.

6. Whip the amaretti cream ingredients together to soft folds and spoon into a serving dish.

7. Remove to a wire rack to cool, brush over the glaze, sprinkle with toasted almonds and serve with the cream.