Preheat the oven to 180C.

Unroll the pastry sheet then pop a 20cm plate on top, cut around it to make a circle. Remove any excess pastry.

Transfer it to a lined baking tray, lightly prick the surface with a fork. Place it into the fridge whist you prepare the peaches.

Cut the peaches in half and de-stone them. Slice them to about 2mm thick.

Place the peach slices into a mixing bowl and add the caster sugar and cinnamon. Toss to coat the peaches.

Arrange the peaches into a rosette pattern.

Brush the slices of peach with melted butter, then sprinkle over half of the demerara sugar.

Bake it for 30 minutes.

Whilst it is still warm glaze the peaches with warm apricot jam then sprinkle over the remaining demerara sugar.

Serve it with crème fraiche and a drizzle of honey.