Camomile Tea And Peach Mascarpone Tart

03 July 2020

Remove the stones from the peaches and quarter.
Combine the sugar and water and add the Camomile tea bags to a medium saucepan and bring to the boil for 4 minutes. Remove tea bags.
Add the peaches and remove from the heat.
Allow to sit in the juices for about 20mins then strain the peaches through a fine sieve.
Remove the skin from the peaches and slice each quarter in half.

Rub butter, sugar, flour and salt together until it resembles bread crumbs.
Add the egg and bring the mixture together
Chill for 20mins
Roll out the pastry and line an 8 inch tart tin. Prick the base and chill for a further 10 mins.
Place a sheet of greaseproof paper on top of the tart and weigh it down with baking beans or dried beans.
Bake for 15mins the remove the beans and bake for a further 5mins.