Prep Time 30 minutes (PLUS 10 minutes refrigeration)
Cook Time 15 minutes
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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
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.*
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.
Drain the Wattie’s Peaches and reserve the juice.
To make the glaze, pour the reserved peach juice into a small saucepan. Bring to the boil and reduce until thick. Cool.
Gently mix together the mascarpone and lemon curd or lemon honey, until just combined.** Spread into the pastry base.
Cut and place the peach slices decoratively on the filling to cover. Brush the glaze over the peach slices. Chill before serving.
*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.