5 INGREDIENT Peach & Thyme Tarts

Serves: 4
Cooks in: 45 minutes
Difficulty: 3/10
Can be gluten free


1 Sheet Ready Roll Puff Pastry

1 can of Peaches, in syrup

2 tins Full Fat Coconut Milk

1 & half cups Maple Syrup

Handful Fresh Thyme


Vegetable Oil

A little flour

Pre heat your oven to 180 degrees C & line a baking tray with greaseproof paper.

Roll out your pastry on greaseproof paper to around 3mm thick. Cut around a large plate to create a circle of pastry.

Score a 2 cm boarder around the edge of the pastry & prick the centre several times to stop the middle from rising.

Brush the boarder with a little maple syrup. Then bake the pastry on your lined baking tray for 20 minutes.

Cut the peaches into chunks & reserve the syrup from the can. Pour the syrup into a saucepan & add a couple sprigs of thyme & a gulf of maple syrup. Place the saucepan over a low heat to bubble away for 15 minutes.

Add the creamy part of the coconut milk to a mixing bowl with a couple tablespoons of maple then whisk the cream until its light & fluffy. Place the cream into the fridge to set until you’re ready to serve.

When the pastry has cooked, remove it from the oven & let it cool slightly on a wire rack.

Once cooled top the pastry with the whipped cream, peaches, fresh thyme leaves & a drizzle of thyme infused syrup.