Little Peach Tarts


Preparation info

  • Serves

    4 or 8

    • Difficulty


Appears in

Simple Food

Simple Food

By Jill Dupleix

Published 2002

  • About

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


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


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