Vanilla Peach & Mascarpone Tartlets

Ingredients:

1 sheet ready-rolled shortcrust pastry
250g mascarpone
2 tbsp icing sugar
2 tsp Vanilla Mart Extract
2 ripe peaches, thinly sliced
1 tbsp apricot jam

Method:

• Preheat oven to 190°C.
• Cut pastry into circles and press into tartlet tins.
• Bake blind for 12–15 minutes and cool.
• Mix mascarpone, icing sugar and Vanilla Mart Extract.
• Fill each tartlet with the mascarpone mixture.
• Top with peach slices.
• Warm apricot jam and brush lightly over the peaches.
• Chill until ready to serve.