• Ingredients: 8
  • Serves: 8
  • Prep: 20 mins
  • Bake: 10 mins
  • Level: easy

Peach and vanilla mini filo tarts with filo pastry sheet(s), butter (unsalted), unrefined golden caster sugar, mascarpone cheese, unrefined light muscovado sugar, vanilla bean paste, peach(es), apricot glaze. To make this peach and vanilla mini filo tarts for 8 persons you will need 20 mins for preparation and 10 mins for baking.


For the bases

  • 4 Filo pastry sheet(s)
  • 40g Butter (unsalted)
  • 50g Unrefined golden caster sugar

For the filling

  • 250g Mascarpone cheese
  • 3tbsp Unrefined light muscovado sugar
  • 1tsp Vanilla bean paste
  • 2 Peach(es)
  • 3tbsp Apricot glaze


  1. Step 1Preheat oven to 190°C (fan 170°C/gas mark 5). Grease 8 individual bun tins.
  2. Step 2Open out the filo pastry sheets and cut the stack into eight equal squares. Lay one pastry square into a bun tin, lightly brush with butter and then scatter over a little caster sugar.

    For this step you will need

  3. Step 3Place a second piece of pastry over the first to form a star shape, repeat with the brushing and scattering and then top with a third and fourth piece, brushing with butter and sprinkling with sugar. Make 7 more tarts in the same way.

    For this step you will need

  4. Step 4Bake for 10 minutes until they are golden brown. Allow to cool in the tins.
  5. Step 5Meanwhile mix the mascarpone cheese with the light muscovado sugar and vanilla bean paste.

    For this step you will need

  6. Step 6Spoon the cheese mixture between the tartlets, arrange 4 peach slices on top of each tart.

    For this step you will need

  7. Step 7Warm the apricot glaze in the microwave for 30 seconds, and then brush over the peaches to glaze. Serve within 1 hour of filling.