Last year I made my own peaches in syrup so I could use them all year round. But I also have a few jars of Opies peaches in my pantry, which are absolutely delicious and I have to say I have more than I make myself. Bottled or canned fruit like peaches, pears and apricots are great staples to save for rainy days. Try baking them into a tart like this one, a coupe with ice cream and berries or a good old fashioned peach melba. With a bag of Dorset puff pastry and this jar of peaches, you have a simple but first-rate dessert with a dollop of crème fraîche, ice cream and mascarpone.
timing
Preparation time: 5 minutes
Cooking time: 30 minutes
Serve
Four
material
- 150g pre-made all-butter puff pastry
- 4 bottled or canned peach halves, juice reserved
- 30g unsalted butter
- Serve with crème fraîche, mascarpone or ice cream
Method
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Roll out the dough and cut into 4 x 10cm circles. Place the dough discs on a baking tray and poke holes all over with a fork. Place one peach half on top of each disc and bake for 15 minutes.
- Meanwhile, remove about 100ml of the juice from the can or jar and pour it into a small saucepan and reduce by half over medium heat. Add the butter and a pinch of sea salt and stir until melted.
- Brush the peaches and pastry with the butter syrup. Return the tart to the oven and bake for a further 15 minutes. Brush again when it is half done.
- Remove from the oven, transfer to a serving plate and serve immediately with a drizzle of syrup and topped with crème fraîche, mascarpone or ice cream.
