7 Quick and Easy Tarts

Peach Tartlettes with Honeyed Yoghurt
Serves 4
Prep Time: 25 minutes
Cooking Time: 12-15 minutes

Tinned peach slices make this a real store cupboard staple. You could also substitute pears, or use a mixture of both.

375g/13oz ready-rolled puff pastry
flour, for dusting
1 egg, beaten, for glazing
800g (or 2 x 400g) tin of sliced peaches
2 tsp sugar
200g/7oz Greek yoghurt
1 heaped tbsp honey

Preheat the oven to 220C/450F/gas mark 7. Unroll the pastry onto a lightly floured surface and roll out to make a slightly larger rectangle. Using a saucer or small bowl, cut out 4 circles about 15cm/6in in diameter and lay them on a large, lightly greased baking sheet (you may need 2 baking sheets.)

Using a small, sharp knife make a slight cut around the edge of the pastry, about 1 cm/1/2in wide, taking care not to cut all the way through. This will allow the edge to puff up. Brush the edge with the beaten egg.

Drain the peaches and reserve 2 tbsp of the syrup. Arrange the peach slices on the pastry circles and sprinkle over the sugar. Bake for 12-15 minutes or until the pastry is puffed up and golden.

While the tarts are baking, mix the yoghurt, honey and reserved syrup. Serve the tarts warm with a dollop of the honeyed yoghurt.