- 6 large firm white peaches
- 6 sheets ready-rolled puff pastry
- ½ jar Beerenberg Rose Petal Jelly
- ½ cup ground almonds
- Pinch ground cinnamon
- Icing sugar, to dust
Preheat the oven to 200°C.
Lightly grease a 12 hole muffin tray.
Cut the cheeks from the peaches then slice each half very thinly.
Place the pastry sheets on a flat surface and cut in half.
Brush a thin layer of Rose Petal Jelly onto the pastry.
Sprinkle the pastry with ground almonds and cinnamon.
Place the peach slices along the top edge of the pastry (peel-side to the top), overlapping them slightly as you lay them out.
Fold the bottom half of the pastry up and over the bottom of the peach slices. Starting at one end, gently roll each strip to make a small circular tart. Place the peach rose tarts into the prepared muffin tray.
Bake the tarts for 20 to 25 minutes or until the pastry is crisp, golden brown and puffed up. They should not be too dark.
Allow to cool in the tins for 2 – 3 minutes, and then gently brush a little more rose petal jelly on the tops to give a nice glossy finish. Lift the tarts out of the tin and onto a wire cooling rack.
Dust with icing sugar to serve. They are at their best when served warm.