Recipe Card

Caramelised Peach Tarts


  • 1 Jus-Rolâ„¢ Puff Pastry 152mm Round
  • Beaten egg to glaze
  • Half a large fresh peach, stone removed
  • 25 g Demerara sugar
  • Small knob unsalted butter
  • Icing sugar for dusting
  • Raspberry coulis - optional

Equipment required

  • Palette Knife
  • Baking Sheet
  • Pastry Brush


  1. Preheat oven to 220°C/425°F/Gas Mark 7
  2. Lay the pastry round on a baking sheet and brush with egg glaze.
  3. Place the peach half cut face up onto the centre of the pastry and place a small knob of butter in the cavity. Sprinkle the peach and pastry liberally with the sugar.
  4. Bake for 12-15 minutes until pastry is golden brown and risen around the peach, and the peach is just tender. Serve dusted lightly with icing sugar, and a raspberry coulis if desired.

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