Peach & Vanilla Mini Filo Tarts
About the bake
Our Peach and Vanilla Mini Filo Tarts are very special peach tarts made with a crispy filo pastry base and filled with a vanilla and mascarpone cheese filling. Using the bun tin to mould the filo pastry into delicate little cups is the perfect way to carry the sweet peach filling.
Ingredients
For the bases
- 4Filo pastry sheet(s)Â
- 40gUnsalted Butter (softened)Â
- 50gBillington's Unrefined Golden Caster SugarÂ
For the filling
- 250gMascarpone cheeseÂ
- 3 tbspBillington's Unrefined Light Muscovado SugarÂ
- 1 tspNielsen-Massey Vanilla Bean PasteÂ
- 2Peach(es) (fresh, sliced)Â
- 3 tbspApricot glazeÂ
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.
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