Caramelised peaches in puff pastry
These delicious little puff tarts are easy to make and are wonderful eaten hot or cold. Choose peaches which are just ripe but not too soft as they soften up during baking.
- 1 x 500g pack puff pastry, thawed
- 4 peaches, halved and stones removed
- 50g (2oz) unsalted butter
- 100g (4oz) caster sugar
- Juice of 1/2 lemon
- Beaten egg white
- Little water
- Preheat oven to 220°C/425°F/gas 7.
- Divide the pastry into 8 equal portions and roll out each just large enough to cut out a disc 10cm/4" in diameter. Place on a lined baking sheet and put to chill in fridge.
- Melt together the butter and sugar, stirring to dissolve the sugar properly, add the lemon juice and then remove from heat.
- Place peaches cut face down in the mixture to coat the cut sides, turn over and allow a little of the butter mixture to stick to the skin, then place each peach half, cut side up in the centre of the pastry discs.
- Brush borders with beaten egg white, spoon a little more of the butter mixture into the cavities of the peaches and bake in preheated oven for 12 15 mins until the pastry is risen and golden.
- In the meantime, return any leftover butter mixture (which will have set probably by now) to a low heat, and stir in a little water to make a spoonable sauce to drizzle over the puffs when they come out of the oven.
- Decorate with a string of redcurrants if you like.