Peach & Vanilla Mini Filo Tarts
Method
Step 1:
Preheat oven to 190°C (fan 170°C/gas mark 5). Grease 8 individual bun tins.
Step 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.
Step 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.
Step 4:
Bake for 10 minutes until they are golden brown. Allow to cool in the tins.
Step 5:
Meanwhile mix the mascarpone cheese with the light muscovado sugar and vanilla bean paste.
Step 6:
Spoon the cheese mixture between the tartlets, arrange 4 peach slices on top of each tart.
Step 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.
