Ingredients

• 2 tbsp plain flour
• 4 free-range egg yolks
• 600ml/1 pint milk
• 4-6 tbsp caster sugar
• flour
• for dusting
• 450g/1lb ready-made puff pastry
• 1 free-range egg
• beaten
• 8 fresh peaches
• sliced
• 50g/2oz butter
• melted
• plus extra for greasing
• 50g/2oz butter
• 50g/2oz demerara sugar
• 100g/3½oz plain flour
• ready-made vanilla ice cream
• fresh mint sprigs

Directions

• For the crème patissière
• place the flour and egg yolks into a large bowl and whisk until smooth.
• Heat the milk and sugar in a pan and slowly bring to the boil.
• Pour the milk mixture onto the egg yolk mixture
• stirring constantly. Mix well
• then return the mixture to the pan.
• Stir over a low heat until the mixture thickens
• then remove from the heat and set aside.
• Preheat the oven to 200C/400F/Gas 6.
• For the tarts
• roll out the pastry on a lightly floured surface
• then lightly prick all over with a fork. Cut out 4 x 15cm/6in rounds and place them into the fridge to rest for 10-15 minutes.
• Remove the pastry rounds from the fridge. Lightly grease a non-stick baking sheet and place the pastry discs onto the baking sheet.
• Lightly brush the edges of the pastry rounds with the beaten egg and spread a spoonful of the crème patissière onto the middle of each disc.
• Place the sliced peaches on top of the crème patissière and drizzle over the melted butter.
• Transfer the tarts to the oven and bake for 8-10 minutes.
• Meanwhile
• for the crumble topping
• place all the crumble ingredients into a food processor and pulse until the mixture resembles breadcrumbs.
• Remove the tarts from the oven and sprinkle over the crumble mixture. Return to the oven for 10-15 minutes
• or until golden-brown.
• To serve
• remove the tarts from the oven and place onto four serving plates
• garnished with a spoonful of ice cream and a sprig of fresh mint.