Shropshire, Peach, Maple & Pecan Tarts

Shropshire, Peach, Maple & Pecan Tarts


(This recipe is an adaptation from my favourite BBQed peach recipe and a pecan tart recipe I found in ‘Perfect Pairings’ ……
Peaches are in season and ready to be enjoyed so dive right into this one!!
This one is easy and if you like, could be baked in your BBQ!!
Serves 4


Ingredients
1 package frozen puff pastry, thawed
1 egg, lightly beaten
240g Shropshire blue
4 tablespoons heavy cream
½ cup toasted pecans, chopped
2 large or 2-4 small peaches
2 tablespoons maple syrup
Pinch of Cayenne pepper
Vanilla Ice Cream or Whipped Cream if desired


Preparation and cooking:
Preheat your oven to 375ºF


Take the pastry out and let come to room temperature


Unroll the pastry and cut into 6 even sized pieces


Score a ½ inch edge on the outside of each piece


Brush the edge with the beaten egg. Don’t brush past the score that you just made.


Crumble the Shropshire into a bowl. Into this stir the cream and cayenne pepper


Spread the mixture over the pastry. Ensure that you don’t spread past the scored area.


Sprinkle the chopped pecans evenly over the mixture.


Remove the skin then cut the peaches into thin slices. Arrange the slices on top of the cheese mixture and evenly divided between each pastry piece. Align the peach pieces so they are slightly overtop of each other.


Then drizzle the maple syrup over the each of the tarts


Bake for 15-20 minutes until the pastry is browned and puffed up.


Cool and serve.


Pair:
Ideally pair this with a sweet desert wine. But if this is not your cup of tea try it with a Reisling, Pinot Gris, Sauvignon Blanc, Chenin Blanc or Chardonnay.