Peach And Lavender Tartlets - cooking recipe

Ingredients

18 oz frozen puff pastry, thawed
1 None egg yolk
2 None oranges, 1 zested and 2 juiced
3 tbsp honey
1 tsp vanilla extract
1 tbsp cornstarch, mixed with 2 tbsp water
1 1/4 lb fresh peaches, halved, pitted, sliced
1 tsp dried lavender
1 cup fresh vanilla custard or pudding, to serve

Preparation

Preheat oven to 400\u00b0F. Roll out puff pastry on a lightly floured surface into a 15x20 inch rectangle. Cut into 12 - 5 inch squares. Lightly grease a 12-cup muffin pan and line with puff pastry. Prick bases with a fork. Beat egg yolk with 2 tbsp of water then brush over puff pastry. Bake for 10-15 mins, until crisp and golden. Transfer to a wire rack to cool.
Meanwhile, combine orange juice, honey and vanilla extract in a saucepan. Gently heat until warm then add cornstarch slurry. Simmer, stirring, until thickened. Add peach slices and simmer for 8-10 mins. Let cool slightly then puree 1/3 of peach mixture. Return to pan along with orange zest and 1/2 tsp lavender. Let cool.
Spoon peach compote into tart shells and sprinkle with remaining lavender. Serve with fresh vanilla custard.