Little Peach Tarts

Name: Little Peach Tarts
Yield: Serves 4 or 8
Ingredients: 2 tbsp runny honey; 1 egg, beaten; 500 g packet ready-rolled puff pastry; 1 tbsp butter, softened; 1 extra tbsp runny honey, to serve; 4 large firm, ripe peaches

Preparation info

Serves
4 or 8

Difficulty
Easy

Appears in

Simple Food

By Jill Dupleix

Published 2002

About

I don’t believe these need either cream or ice cream, but feel free to disagree.

Ingredients

4 large firm, ripe peaches
500 g packet ready-rolled puff pastry
1 egg, beaten

Method

Heat the oven to 200°C/Gas 6. To peel the peaches, dunk them in a pot of boiling water for 5 seconds and the skins will peel off easily. Halve each peach, cutting around the side of the stone.

Roll out the pastry on a lightly floured surface and cut out eight circles, 10 cm in diameter. Place on lightly oiled baking sheets and brush with beaten egg.

Place a peach half, cut-side