1/2 x 375 g (12 oz) sheet of ready-rolled puff pastry
1 dessert apple, peeled, cored and coarsely grated
1 peach, halved, stoned and chopped
25 g (1 oz) coarsely grated marzipan
beaten egg, to glaze
2 teaspoons caster sugar
icing sugar, for dusting
custard, to serve
Place the pastry on a baking sheet and add the apple down one side. Top with the peach and scatter over the marzipan.
Brush the edge of the pastry with a little beaten egg, fold the pastry over the filling and press the edges with the back of a fork to seal. Cut a few slashes across the top of the pastry, brush with beaten egg and sprinkle with the caster sugar.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until crisp and golden. Dust with icing sugar, then slice and serve with custard.