Peach and Raspberry Tarts
Mid-summer fruit makes the most mouth-watering mid-summer dessert; so make sure you use ripe peaches to make our fabulous Peach and Raspberry Tarts - then be as liberal as you like with the fresh raspberries to serve!
Serves 6
Take…
To make:
1 sheet ready rolled puff pastry
Milk or beaten egg for glazing
3 ripe peaches
2tbsp (30ml) good quality raspberry conserve
2tbsp (30ml) boiling water
To serve:
Fresh raspberries
ANCHOR® Real Dairy Cream Extra Thick
Make…
Preheat oven to 200°C (400°F or Gas Mark 6), and cut the puff pastry sheet into six equal rectangles.
Lay the pastry pieces onto a baking tray and brush the edges with milk or beaten egg. Halve the peaches and remove the stones. Cut the peaches into slices, place in a staggered layer in the centre of each pastry rectangle, leaving a 1cm (1/2in) gap around the edges to allow the pastry to rise.
To make the glaze, mix the boiling water with the raspberry conserve and brush the peach slices liberally. Bake the tarts on the centre shelf of the preheated oven for 14-16 minutes until the pastry is risen and golden around the edges.
Serve the tarts warm, decorated with fresh raspberries, any left over peach chunks, and topped with a generous blast of ANCHOR® Real Dairy Cream.