Take a bite into the sweet crunch of filo pastry and make your way to the centre of caramelised peaches to devour our Roasted Peach Tarts!
Preheat oven to 200°C (180°C fan-forced).
Place sugar and nuts in a food processor and process until finely crushed.
Cut each pastry sheet into 6 equal squares, making 18 in total. Use 3 pastry squares per tart.
Spray the first square with oil, and sprinkle with sugar mix.
Place a second square on top at an angle, spray with oil and sprinkle with sugar mix.
Place third square on top to form a star. Spray top square with oil.
Place the layered pastry into The Chefs Toolbox Silicone muffin tray, pressing down gently to form a cup.
Scrunch a piece of aluminium foil in to a loose ball and place it inside the pastry cup, to stop the pastry tips from falling in during baking.
Repeat above steps to make 6 pastry cups in total.
Place Silicone muffin tray on oven tray, bake for 12 minutes.
Carefully remove pastry cups from tray. Place on a cooling rack and remove foil.
Slice peaches and remove stone. Place in 22cm Frypan. Sprinkle with remaining sugar and nut mixture.
Place under grill on maximum heat for 5 minutes or until peaches are softened and sugar has caramelised.
Place the pastry cups onto individual serving plates.
Spoon 3-4 peach slices into each cup, to reasonably fill each cup with fruit. Dollop fresh whipped cream, yoghurt or your favourite ice-cream on top. Serve immediately.