Method
1 Preheat your oven to 180C.
2 Lightly brush a 10cm by 30cm tart tin with butter and dust with flour. Place tin to one side.
3 Roll out the pastry until it's about 1cm thick and then carefully place in the tin. Place tin into a refrigerator to relax, this stops the pastry from shrinking.
4 Cream together the butter and sugar until light and fluffy, then add the eggs separately. Using a wooden spoon stir through the flour and almond meal. Once mixed, add the vanilla essence.
5 Spread the marmalade over the pastry, then spoon over the mix, leaving a clear space from the edges of at least 3 to 4cm. Place the peach halves on top, stone side up, sprinkle with a little caster sugar and place into the oven for about 1 hour. After 30 minutes, sprinkle the flaked almonds over the tart, this will prevent them from burning during cooking process.
6 Remove from the oven and lightly dust with icing sugar. Serve with freshly whipped cream.