Ingredients List
Per Tart:
- 1 Jus-Rol Puff Pastry 6" Round
- Beaten egg to glaze
- Half a large fresh peach, stone removed
- 25g Demerara sugar
- Small knob unsalted butter
- Icing sugar for dusting
- Raspberry coulis - optional
Caramelised Peach Tarts
Recipe for 1
Preheat oven to 220°C/425°F/Gas Mark 7
Lay the pastry round on a baking sheet and brush with egg glaze.
Place the peach half cut face up onto the centre of the pastry and place a small knob of butter in the cavity. Sprinkle the peach and pastry liberally with the sugar.
Bake for 12-15 minutes until pastry is golden brown and risen around the peach, and the peach is just tender. Serve dusted lightly with icing sugar, and a raspberry coulis if desired.
Click here to print this recipe.
