Upside Down Peach, Pistachio & White Chocolate Picnic Tarts

These easy upside-down tarts come together in less than 30 minutes and are filled with juicy peaches, crunchy pistachios and melted white chocolate. They’re perfect for your summer picnics or outdoor get-togethers.

Prep time:10 minutes

Cook time:14 minutes

Makes 8

Equipment:

Tala Performance 27cm x 35cm Baking Sheet 

Tala Breakfast Mini Jar 

Tala Honey Dipper 

Angled Spatula

Ingredients:

• 300g ready-to-roll puff pastry
• 8 tsp honey
• 4 very ripe peaches, thinly sliced
• 75g white chocolate
• 50g pistachios, finely chopped
• 1 medium egg, beaten in a jug
• Icing sugar, for dusting

Method 

1. Preheat the oven to 180°C (fan) and line two Tala Performance Carbon Steel Baking Sheets with greaseproof paper.
2. Roll the puff pastry out into a rectangle shape that’s 35x25cm in size and roughly 0.5 cm in thickness.
3. Starting from the short edge cut down the middle to make two strips. Then cut each strip into 4 evenly sized rectangles to make 8 in total. Set aside for now.
4. Drizzle a teaspoon of honey on the greaseproof paper. Sprinkle a teaspoon of chopped pistachio on top, followed by 4-5 peach slices and a few squares of white chocolate. Repeat to make 8 stacks of ingredients in total spread across the baking sheets, leaving space between each.
5. Lay the puff pastry rectangles on top and use your fingertips to shape it around the ingredients.
6. Crimp the edges of the pastry with a fork and lightly brush the tops with beaten egg.
7. Bake for 14 minutes or until the pastry has risen and is golden brown. Don’t worry if the honey has leaked out underneath, this is meant to happen.
8. Remove from the oven and use a spatula to immediately flip the tarts over. Be careful as they will be hot!
9. Leave to cool for 15 minutes, then dust with icing sugar and enjoy!