1 sheet puff pastry (11 by 8 inches, or 1 sweet pastry crust)
8 ounces mascarpone cheese
1 large egg (lightly beaten)
1 tablespoon almond extract
1/4 cup Sugar
1/4 cup blanched almonds
4 ripe peaches (sliced 1/4-inch thick, about 1-1/2 pounds)
  vanilla ice cream