Step 1

First make the pastry. Put the flour, butter, icing sugar and ¼ tsp salt into a food processor, and pulse until you can’t feel lumps of butter anymore. Add the yolks and 1-2 tbsp of the orange juice and pulse again until the pastry starts to clump together. Tip onto the work surface and bring together to a ball. Wrap in clingfilm and chill for 30 minutes.

Step 2

Roll out the pastry on a floured surface to line a 23cm tart tin. Prick the base with a fork, and put into the fridge to chill for 30 minutes more.

Step 3

Heat oven to 200C/fan 180C/gas Line the pastry with greaseproof paper, then fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for another 10 minutes until golden and crisp. Beat the egg white with a fork, then brush all over the pastry and put back in the oven for a minute to set and lower the oven to 180C/fan 160C/gas 4.

Step 4

Make the frangipane filling by beating the butter, caster sugar, almonds, flour, remaining orange juice, disaronno, whole egg and egg white together. Spread into the pastry case, then top with the peach quarters skin side down. Bake for 35-40 minutes until the frangipane is risen, golden and firm. Cool. If you like you can lightly glaze the top of the peaches with a little peach jam heated with a splash of water.

Step 5

Put the mascarpone, greek yoghurt, most of the orange zest and icing sugar into a mixing bowl and beat just until smooth. Keep chilled until you’re ready to serve with the tart.