Goat'S Cheese And Stone Fruit Tarts, Two Ways

1. 1

   Preheat oven to 180u00b0C. Line 4 lightly greased small tart tins with pastry. Bake blind for 10 minutes (I use cling-film to line the pastry cases, filled with baking beans).

2. 2

   Remove the baking beans and return to the oven for 5 minutes.

3. 3

   Divide the goat's cheese and fruit between the cases. If necessary, slice a piece from the base of each fruit half to ensure it fits flush with the pastry edge. Drizzle a little honey onto the fruit.

4. 4

   Whisk eggs and cream until well combined. Carefully pour the mixture into cases. You may not need all the mixture.

5. 5

   Sprinkle the lavender onto the plum tarts and the tarragon onto the nectarine tarts and bake for 25 mins.

6. 6

   Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.