Heat oven to 220° C/200° C fan, gas 7.
Unroll the puff pastry on a lightly-floured surface and cut in half horizontally. Cut each half into 3.
Lay the pastry sheets on a baking sheet. Use a knife to mark a 1cm border on each. Prick inside the border with a fork then brush all over with the beaten egg. Bake for 10 mins until golden & slightly risen.
Divide the marzipan equally between the pastry squares and fan out the peach slices on top, followed by a sprinkling of almonds.
Put the slices back in the oven for 10 mins until they have puffed up and are golden. Serve with a dollop of creme fraiche.
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