Peach tartlets

Peach tartlets

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
4
Photographer
Patricia Niven

MRS: I made these as an impromptu dessert one night on the fly and they were magic. You could use other stone fruit like nectarines here or even a big handful of cherries instead.

Ingredients

Quantity Ingredient
2 large ready-to-eat peaches, or 4 small peaches, halved and stones removed
2 tablespoons honey
8 small thyme sprigs
1 frozen butter puff pastry sheet, thawed
vanilla ice cream or whipped cream, to serve

Method

  1. Preheat the oven to 180°C. Line a baking tray with baking paper.

    Put the peach pieces skin side down in a saucepan with the honey, half the thyme and 2–3 tablespoons boiling water and cook over a low heat, with the lid on, until slightly softened, about 5–6 minutes.

    Cut the puff pastry sheet into quarters and lay them out on the prepared baking tray. On each of the pastry squares gently score a line about 1 cm in from the edges using a small sharp knife.

    Lay two peach pieces skin side down in the centre of one of the puff pastry squares and drizzle over a little of the syrup from the pan, then fold over the edges of the pastry to the scored line to form a raised border (this will stop the honey from spreading during cooking). Repeat with the remaining peach pieces and puff pastry squares and top each with a thyme sprig.

    Transfer to the oven and bake for 30 minutes, or until the pastry is golden brown. Serve warm with a dollop of vanilla ice cream or softly whipped cream.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again