Jam Tartlets with Roasted Peaches and Ice-cream

I mainly made this dessert because I had puff pastry left overs from making a pie.

Ingredients:
Puff pastry squares
Jam (cranberry & apple), 1 tsp per square
Ripe peaches slices into 1 cm strips
Sugar
Vanilla ice cream or plain yoghurt
Honey for drizzling


Method:
You can cut your own pastry squares once rolled out, about 5cm for all sides. Make a little hollow in each square for the jam to sit in. The cranberry jam worked nicely, but as it heats up, the berries slide off and stick to the pan instead of the pastry, so try to avoid that from happening.

Lay your peach strips, gently sifted with sugar, next to the pastry in a roasting pan and cook for 15 - 20 min on 200 degrees until lightly browned. Serve with ice cream or yoghurt after drizzling with honey.