Peach and vanilla mini filo tarts - recipe

Ingredients

Recipe , Vanilla 2 , Tarts , Peach , Filo

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1

Preheat oven to 190°C (fan 170°C/gas mark 5). Grease 8 individual bun tins.
2
Open out the filo pastry sheets and cut the stack into eight equal squares. Lay one pastry square into a bun tin, lightly brush with butter and then scatter over a little caster sugar.

For this step you'll need:
- 4 Filo pastry sheet(s)
3
Place a second piece of pastry over the first to form a star shape, repeat with the brushing and scattering and then top with a third and fourth piece, brushing with butter and sprinkling with sugar. Make 7 more tarts in the same way.

For this step you'll need:
- 40g Butter (unsalted)
- 50g Unrefined golden caster sugar
4

Bake for 10 minutes until they are golden brown. Allow to cool in the tins.
5
Meanwhile mix the mascarpone cheese with the light muscovado sugar and vanilla bean paste.

For this step you'll need:
- 250g Mascarpone cheese
- 3 tbsp Unrefined light muscovado sugar
- 1tsp Vanilla bean paste
6
Spoon the cheese mixture between the tartlets, arrange 4 peach slices on top of each tart.

For this step you'll need:
- 2 Peach(es) fresh, sliced
7

Warm the apricot glaze in the microwave for 30 seconds, and then brush over the peaches to glaze. Serve within 1 hour of filling.

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