Delightfully decadent recipe for Mascarpone and Camomile Tart

2/3 Medium peaches
100g Sugar
300ml Water
1 1/2 Tbsp Loose Twinings Camomile Tea
200g Mascarpone
1/2 Lemon Juice
100ml Double cream
3 Tbsp Icing sugar
125g Flour
2 Tbsp Caster sugar
50g Butter
1 Egg
Pinch Salt

How to

The Filling:
Remove the stones from the peaches and quarter.

Combine the sugar water and Camomile Tea in a medium saucepan and bring to the boil for 4 minutes. Add the peaches and remove from the heat.

Allow to sit in the juices for about 20mins then strain the peaches through a fine sieve.

Remove the skin from the peaches and slice each quarter in half.

The Tart:
Rub butter, sugar, flour and salt together until it resembles bread crumbs.

Add the egg and bring the mixture together

Chill for 20mins

Roll out the pastry and line an 20 cm tart tin. Prick the base and chill for a further 10 mins.

Place a sheet of greaseproof paper on top of the tart and weigh it down with baking beans or dried beans.

Bake for 15 mins the remove the beans and bake for a further 5 mins.

Whisk all the ingredients together.

Fill the cooled tart case with the mixture.

Arrange the peaches around the tart and brush with some of the syrup.

Finish the edge of the tart with some flaked almonds.

Chef tips:
Any of the remaining juice from the peaches can be mixed with sparkling water for a refreshing yummy drink.

Recipe provided by Twinings Tea

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