White Peach Tarts with Tomato Jam, Lemon Sorbet

• 4 white peaches
• A little muscovado sugar
• 4 scoops of good-quality <

This recipe comes courtesy of chef Philippe Monti of the Hostellerie de Crillon de Brave in Provence. I love the tomato and lemon combination and I thank him for letting me include it in this book.

For the tomato jam, blanch the tomatoes in boiling water for 30 seconds, then peel them, cut them in half horizontally and remove the seeds. Chop the tomatoes very finely and