Celebrate summer with sugary seaside doughnuts, fruity tarts and luscious cakes
Peach tarte tatin
SERVES 4 PREP 5 mins plus resting COOK 30 mins EASY
320g sheet puff pastry
30g unsalted butter
2 tbsp caster sugar
2 peaches, stoned and sliced
into 16 wedges each
vanilla ice cream, to serve
(optional)
1Heat the oven to 200C/180C fan/gas 6. Use an 18cm ovenproof frying pan as a template to cut out a circle of puff pastry. Melt the butter in the same frying pan over a low heat, then stir in the sugar for a few minutes until it has dissolved, before adding the peaches. Cook over a medium-high heat for 5 mins until the sauce is bubbling and thickened.
2Remove the pan from the heat and lay the puff pastry circle on top. Carefully tuck the edges in using a tablespoon. Bake for 25 mins until the pastry is golden brown. Leave to stand for 2 mins before turning out onto a plate. Serve with ice cream, if you like.
PER SERVING 334 kcals • fat 19g • saturates 10g • carbs 35g • sugars 14g • fibre 1g • protein 4g • salt 0.4g
tip
Don’t waste the scraps of puff pastry – turn them into cinnamon straws. Dust with cinnamon sugar, cut into strips and twist into spirals – don’t worry if they’re different lengths. Bake at 180C for 10-12 mins until golden brown.
Lemon curd, mascarpone & passion fruit tart
Serve this vibrant tart as an easy dessert. Its tropical flavours make it perfect for summer gatherings.
SERVES 6 PREP 15 mins plus cooling COOK 20 mins EASY
320g sheet puff pastry
1 egg, beaten
250g mascarpone
150ml double cream
6 tbsp lemon curd
3 passion fruit, seeds only
30g shelled pistachios,
chopped
1Heat the oven to 200C/180C fan/gas 6. Unravel the puff pastry onto a baking tray lined with baking parchment. Score a 2cm border around the edge of the pastry using a sharp knife, then brush the border with the egg.
2Bake for 15-20 mins, or until golden and crisp. Gently push down the middle using the back of a spoon, then leave to cool completely.
3Whisk the mascarpone, double cream and 3 tbsp lemon curd together until soft and spoonable. Fold in the rest of the lemon curd and a third of the passion fruit seeds.
4Spoon the cream mixture into the centre of the pastry and scatter over the remaining passion fruit seeds and chopped pistachios.
PER SERVING 602 kcals • fat 50g • saturates 28g • carbs 30g • sugars 12g • fibre 3g • protein 8g • salt 0.6g
Easy speculoos cake
Love speculoos bi
