Use up leftover marzipan
Almond ice cream sundaes for 6. Crumble 250g marzipan into 1 litre good-quality softened vanilla ice cream. Return to the tub, then freeze for at least 1 hr. Fill the bottom of 6 sundae dishes with your favourite fruit, top with a scoop of ice cream, some whipped cream and 1 tbsp flaked almonds.
Heat oven to 220C/200C fan/gas 7. Unroll the pastry on a lightly floured surface and cut in half horizontally. Slice each half into 3.
Lay the pastry sheets on a baking sheet. Use a knife to mark a 1cm border on each – be careful not to go all the way through. Prick inside the border with a fork, then brush all over with beaten egg.
Bake for 10 mins until golden and 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 into the oven for 10 mins until they have puffed up and are golden. Serve with a dollop of crème fraîche.