• 1 sheet frozen ready rolled sweet short pastry, thawed
  • 410g can Wattie’s Peaches Sliced in Clear Fruit Juice
  • 200g pottle mascarpone
  • ½ cup lemon curd or lemon honey
  1. Preheat the oven to 200°C (fan assisted). Re-roll the pastry to fit a 23 cm fluted flan tin with removable base. Trim the edges and refrigerate for 10 minutes.*
  2. To bake blind, line the pastry with baking paper and fill with baking beans or uncooked rice. Bake for 12 minutes. Remove the baking beans and paper and return to the oven for a further 2–3 minutes to allow the base to finish cooking. Place on a wire rack to cool completely.
  3. Drain the Wattie’s Peaches and reserve the juice.
  4. To make the glaze, pour the reserved peach juice into a small saucepan. Bring to the boil and reduce until thick. Cool.
  5. Gently mix together the mascarpone and lemon curd or lemon honey, until just combined.** Spread into the pastry base.
  6. Cut and place the peach slices decoratively on the filling to cover. Brush the glaze over the peach slices. Chill before serving.

Top Tips

  • *Refrigerating the pastry prior to baking blind will stop it from shrinking.
  • **Take care when mixing the mascarpone and lemon curd together. Over mixing can curdle the mixture.

Made With

Peaches Sliced in Clear Fruit Juice

Grown under the sun in Hawke’s Bay orchards and hand-picked, only the finest golden peaches are good enough to be chosen by Wattie’s.

Rate and Review

3 Ratings

Reviews (3)

Carolyn's Rating
Cat's Review | Rating

Tried this on the weekend to take to a party. Only had a short time to prepare it and it was so quick and easy! The guests absolutely raved about it. Would definitely make this again.

Shona's Rating