Ingredients
Serves 4-6
4 discs of pastry - shop bought, cut out circles using a saucer or small plate as a guide
4 ripe slip-stone yellow peaches
Icing sugar for dusting
300ml water
300g sugar
Fresh verbena or lemon balm
1 punnet of raspberries
250ml thickened cream
1 fresh vanilla bean
Method
Pre heat your oven to 190ºC.
Lay the chilled discs of puff pastry on a non stick baking tray.
Remove the stone from the peaches and finely slice into slivers.
Overlap the peach slices on the puff pastry in a circular motion, leaving a 1cm border. Dust liberally with icing sugar and place in your pre heated oven and bake for 12 minutes until the pastry is cooked golden and crisp and the peaches are soft, aromatic and jammy.
In the meantime combine the water and sugar, place over a high heat and boil for 3 minutes and reserve.
Remove from the heat, infuse with torn pieces of verbena, add the raspberries, swirl and allow to infuse for a couple of minutes.
Place the cream and scraped vanilla seeds in a bowl and whisk to soft peaks, set to one side.
To serve
Place the hot tarts on serving plates, drizzle over the berries and syrup then place a large dollop of cream on each tart and serve immediately.