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.
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.
Ingredients
For the bases
- 4Filo pastry sheet(s)Â
- 40gButter (unsalted)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
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