Puff pastry is the perfect vessel for showing off the intense fruit in this elegant tart of peaches on a bed of frangipane with a basil-lime glaze

Summer fruit puddings, for me, are all about ratios. I want my tastebuds to be flooded with beautiful fruit first, then chased down with the merest hint of cream, pastry, crumble or whatever. The puff pastry tart boasts the largest surface area of all tarts, so lends itself perfectly to the job, in that you can cover every inch of the pastry with fruit. Stone fruits are best, and peaches are my favourite, especially when layered over a thin cardamom and almond frangipane, as they are in today’s recipe. When the peach roasts down, it tastes like a more intense and concentrated version of itself. Like summer, distilled.