In a small mixing bowl, combine 100 g mascarpone cheese and 1 tablespoon icing sugar until well incorporated.
Halve, de-stone, and evenly slice 2 ยฝ peaches1.
Take 320 g ready rolled puff pastry and cut the sheet into 9 squares. Use a knife or cookie cutter to carefully score the pastry with a slight border. Be careful not to cut all the way through the pastry!
Spoon the sweetened mascarpone into the centre of your puff pastry squares and top with sliced peaches.
Whisk 1 egg yolk2 and use a pastry brush to egg wash any uncovered pastry on the top of the tarts.
Sprinkle 1 tablespoon flaked or chopped almonds over the peach puff pastry tartlets. Transfer to a baking tray lined with parchment/baking powder.
If the puff pastry has warmed, pop the tartlets in the fridge for 10 minutes before baking. If it remains sufficiently cold, place the tray in the oven and bake for around 15-18 minutes, until golden brown from all sides.
Notes
ยน I use the extra half peach to garnish the tarts or eat it as baker's tax!ย ยฒ Save the remaining egg white to use in other recipes; meringues, egg white mayonnaise, souffle, etc.