These are a summer favourite of mine! The peach slices and marzipan create a custard-like filling for the flaky golden puff pastry tarts. If you can’t get hold of any peaches that are ripe enough, sliced tinned peaches work just as well, so you can enjoy these sweet treats all year around!
Makes 16 small tarts | Cooks in 25 minutes
- 375g pack-ready rolled puff pastry
- 250g marzipan
- 3 ripe peaches – halved, stoned and sliced
- 3 tbsp peach jam
- 2 tbsp lemon juice
- 250 ml Oatly whipping cream to serve
1/ Preheat the oven to 220°C. Roll out the pastry on the baking paper it comes with so it’s a little thinner and longer. Place onto a large baking sheet and cut the pastry into individual tarts. I created 16 small tarts. Score a line 1cm from the sides of each tart.
2/ Roll the marzipan out to the same thickness as your pastry and cut out individual pieces to fit the inner section of your pastry.
3/ Arrange the sliced peaches over the marzipan. Bake for about 25 minutes or until the pastry is a golden colour.
4/ Whip the cream with an electric whisk until thickened with light peaks then refrigerate until ready to serve.
5/ Over a high heat, stir the jam and lemon juice in a saucepan for a couple of minutes, then brush over the pastry and filling. Serve warm with a dollop of whipped cream.