posted by Julie 08-23-98 10:04 AM
Caramelized Peach Tartlets
450g/1lb puff pastry(thawed if frozen)
1 egg yolk mixed with 1 tbsp milk
6 firmish peaches skinned,halved and stoned
sugar to finish
Preheat oven to 200c/400f/gas6.
Roll out pastry very thinly and cut out 6 circles measuring about 15cm, 6inches across. Brush all over with the egg yolk glaze and arrange on baking sheets.
Cut the peach halves into thin wedges and arrange in circles on the pastry bases.Bake for about 15minutes until
pastry is crisp and golden.
Sprinkle over about 1tsp of sugar over each tart and place under a hot grill for a couple of minutes until the sugar
bubbles and caramelises.Serve hot.