I love the combination of warm fruit with honey and thyme, especially on top of flaky, buttery pastry brushed with vanilla-infused cream cheese. This is an easy, throw-together dessert and you can use whatever fruits need using up, although you can’t beat a delicious peach when they’re in season.
Recipe from Cook for the Soul, chapter 'light, fresh and flourish'.
Total time to make : 40 minutes
Servings : 6
375g ready-rolled puff pastry sheet 180g cream cheese 4 tbsp icing sugar 1 tsp vanilla bean paste (or use vanilla extract) 3 peaches, halved, stoned and sliced into thin wedges
3 tbsp brown sugar 1 egg, beaten Honey, for drizzling
Fresh thyme leaves Icing sugar, to serve
If you are using frozen pastry, defrost overnight in the fridge or at room temperature for about an hour. Don’t unroll it until all of your toppings are ready. Preheat the oven to 240°C/220°C fan.
Unroll the puff pastry on to a large baking sheet lined with non-stick baking paper. Use a sharp knife to slice the sheet into 6 even rectangles, then score a border (about a finger width) around the edges of each piece of pastry. This will puff up into a beautiful, flaky crust.
Put the cream cheese into a bowl and use a hand-held electric whisk to beat until smooth. Add the icing sugar and vanilla and beat again until combined. Use a spoon to spread this mixture on to each tartlet, avoiding the border you have scored. Top each one with wedges of peach and sprinkle over the brown sugar.
Use a pastry brush to brush the borders with the beaten egg; this gives the pastry a shiny, golden finish. Bake for 20–25 minutes, or until the pastry is crisp and golden and the base is cooked.
Once baked, remove from the oven then generously drizzle with honey and sprinkle with thyme leaves. Just before serving, finish with a dusting of icing sugar.
Good to know:
Other stone fruits (plums, apricots, nectarines) also work really well here
Best served on the same day, but can be kept for up to 3 days in the fridge