Instructions

1. Cut the peach halves into 2mm slices using a sharp knife, and place in a bowl. Add 2tbsp of water to the peach slices, and cover with clingfilm. Place the bowl in the microwave for 2 minutes, giving a gentle toss after the first minute. This allows the peach slices to become soft and malleable to make the tart easier to roll. Allow the peach slices to cool completely in the fridge before assembling.
2. Remove the puff pastry from the fridge and roll using a rolling pin to a thickness of about 2mm. Cut 12 strips of pastry 1.5inches by 8inches and place the strips on a piece of parchment paper in the fridge to keep cold until ready to cook.
3. Preheat the oven to 180C fan. Remove one of the strips from the fridge, and working quickly, spread the strip with a thin layer of ½ tsp of jam.
4. Arrange a few peach slices on the top layer of the pastry strip, working from left to right, with the skin side of the peach facing outwards, and the slices overlapping slightly. You want to have half of the peach slices inside the pastry, and the other half out.
5. Working quickly, fold the bottom half of the pastry over the peaches, pressing slightly to seal. Starting from the left side, roll the pastry up until you have a peach rose!
6. Place your tart in a non-stick muffin tray and place the tray in the fridge. Repeat with the remaining pastry strips and peach slices, removing the pastry strips from the fridge one at a time to keep the pastry cold.
7. Bake the tarts for 30-35 minutes until the pastry is golden, crisp, and cooked the whole way through. Cool your tarts on a wire rack before dusting with icing sugar and serving with crème fraiche.
8. The peach slices and puff pastry strips can be prepared up to 3 days in advance and kept well covered in the fridge until you are ready to assemble and bake.