8oz/225g shortcrust pastry 1/4pt/150ml whipping cream 2 Tbs. Cointreau 5 peaches apricot jam to glaze
Instructions
1) Make the pastry in advance and leave to rest in the fridge. Line 4 small tartelette tins with the shortcrust, and then chill in the fridge for about 30 minutes.
2) Bake in the oven at 400F, 200C for approximately 15 minutes.
3) Softly whip the cream, then stir in the Cointreau. Slice the peaches.
4) Spoon some cream into the bottom of the tartelettes, then arrange peaches in a swirl on top.
5) Gently heat some apricot jam in a pan. Carefully brush this over the peaches.
