Method:
1 Preheat an oven to 200°C fan-forced. Line a baking tray with baking paper.
2 Place pastry on tray and bake blind for 5-7 minutes or until light golden.
3 Using an electric mixer, beat butter and sugar until pale, add the eggs one at a time, beating constantly until well combined. Stir in the ground almonds and flour.
4 Spread over the pastry heart. Arrange the peach slices slightly overlapping over the almond mixture. Bake for 10-15 minutes or until almond mixture is cooked.
5 Meanwhile, for the hot brandy sauce, combine sugar and cream in a small saucepan over medium heat, cook stirring, until the sugar has dissolved, and mixture has thickened. Stir in the brandy. Serve with peach tart.