Delightfully decadent recipe for Mascarpone and Camomile Tart
2/3 Medium peaches
1 1/2 Tbsp Loose Twinings Camomile Tea
1/2 Lemon Juice
100ml Double cream
3 Tbsp Icing sugar
2 Tbsp Caster sugar
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.
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.
Any of the remaining juice from the peaches can be mixed with sparkling water for a refreshing yummy drink.
Recipe provided by Twinings Tea