Last year I preserved my own peaches in syrup which I can use all year round. However, I also have a few jars of Opies peaches in my larder - I must say they are as good as it gets and outweigh my own batch. Bottled and tinned fruit like peaches, pears and apricots are a handy cupboard staple to keep for a rainy day. Try baking them into a tart like this or use them in a coupe with ice cream and berries or in a classic peach Melba. A packet of Dorset Puff Pastry and a jar of these peaches is all you need for a simple first-class dessert with a little crème fraîche, ice cream or mascarpone.
Timings
Prep time: 5 minutes
Cook time: 30 minutes
Serves
4
Ingredients
- 150g ready-rolled all-butter puff pastry
- 4 bottled or tinned peach halves, juice reserved
- 30g unsalted butter
- crème fraîche, mascarpone or ice cream to serve
Method
- Preheat the oven to 200C/180C fan/gas mark 6.
- Unroll the pastry and cut into 4 x 10cm rounds. Place the pastry discs on to a baking tray and prick all over with a fork. Top each one with 1 peach half and bake for 15 minutes.
- Meanwhile, pour about 100ml of the juice from the tin or jar into a small saucepan and simmer over a medium heat until it’s reduced by half. Add the butter and a pinch of sea salt and mix it in as it melts.
- Brush the peaches and pastry with the buttery syrup. Return the tarts to the oven for another 15 minutes, brushing them again halfway through cooking.
- Remove from the oven and transfer to serving plates. Give them a final brush with the syrup and serve immediately with the crème fraîche, mascarpone or ice cream.
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