Peach Frangipane Tarts
These Peach Frangipane Tarts are a Summer favourite of mine, they're easy to make with a short ingredients list and they're vegan. A crowd pleaser all round!
Servings: 16 small tarts
Ingredients
- 375g pack-ready rolled puff pastry
- 250g marzipan
- 3 ripe peaches - halved, stoned and sliced
- 3 tbsp peach jam
- 2 tbsp lemon juice
- 250 ml Oatly whipping cream to serve
Instructions
- Preheat the oven to 220°C. Roll out the pastry on the baking paper it comes with so it’s a little thinner and longer. Place onto a large baking sheet and cut the pastry into individual tarts. I created 16 small tarts. Score a line 1cm from the sides of each tart.
- Roll the marzipan out to the same thickness as your pastry and cut out individual pieces to fit the inner section of your pastry.
- Arrange the sliced peaches over the marzipan. Bake for about 25 minutes or until the pastry is a golden colour.
- Whip the cream with an electric whisk until thickened with light peaks then refrigerate until ready to serve.
- Over a high heat, stir the jam and lemon juice in a saucepan for a couple of minutes, then brush over the pastry and filling. Serve warm with a dollop of whipped cream.