Peach tarts recipe

Serve this tart with a little crème fraîche, ice cream or mascarpone, says Hix
Serve this tart with a little crème fraîche, ice cream or mascarpone, says Hix - Matt Austin

Last year I preserved my own peaches in syrup which I can use all year round. However, I also have a few jars of Opies peaches in my larder - I must say they are as good as it gets and outweigh my own batch. Bottled and tinned fruit like peaches, pears and apricots are a handy cupboard staple to keep for a rainy day. Try baking them into a tart like this or use them in a coupe with ice cream and berries or in a classic peach Melba. A packet of Dorset Puff Pastry and a jar of these peaches is all you need for a simple first-class dessert with a little crème fraîche, ice cream or mascarpone.

Timings

Prep time: 5 minutes

Cook time: 30 minutes

Serves

4

Ingredients

  • 150g ready-rolled all-butter puff pastry

  • 4 bottled or tinned peach halves, juice reserved

  • 30g unsalted butter

  • crème fraîche, mascarpone or ice cream to serve

Method

  1. Preheat the oven to 200C/180C fan/gas mark 6.

  2. Unroll the pastry and cut into 4 x 10cm rounds. Place the pastry discs on to a baking tray and prick all over with a fork. Top each one with 1 peach half and bake for 15 minutes.

  3. Meanwhile, pour about 100ml of the juice from the tin or jar into a small saucepan and simmer over a medium heat until it’s reduced by half. Add the butter and a pinch of sea salt and mix it in as it melts.

  4. Brush the peaches and pastry with the buttery syrup. Return the tarts to the oven for another 15 minutes, brushing them again halfway through cooking.

  5. Remove from the oven and transfer to serving plates. Give them a final brush with the syrup and serve immediately with the crème fraîche, mascarpone or ice cream.