I received a jar of peach & passionfruit curd as a gift. Any suggestions for using it up?

Sounds delicious!

My first choice would be to use it as a filling between two layers of a sponge-style cake (like the white gold passion genoise in Rose’s Heavenly Cakes).

You can also fold some whipped cream into it to make a cloud cream that works especially well with chiffon cakes or as a filling in a pie shell, either alone or topped with fruit (see the Mango tart in Pie/Pastry Bible).

You could also spread it on toast, biscuits, scones or croissants for a breakfast or brunch treat.

Good idea. I’m going to get my Pie and Pastry Bible back that I loaned to my daughter-in-law and try that mango tart you suggested. The cloud cream idea appeals to me.
I found that on its own it doesn’t have a strong enough flavour to just use as a spread on toast or biscuits but maybe the fruit topping on the tart will help bring out the flavour more.
Thank you for the suggestions.