We're recycling a classic with Justin North’s delectable stonefruit puff pastry tart, courtesy of our friends at Eatlove. This taste sensation is from Justin’s book, ‘Family Cooking’  (Penguin) and it's one for the whole family to enjoy creating and eating. The best part? You don’t have to make the pastry!

Ingredients (serves 1):

2 sheets ready-made all-butter puff pastry
4 ripe slip-stone yellow peaches
icing sugar, for dusting
3⁄4 cup (165 g) caster sugar
a few leaves of lemon verbena, lemon balm, mint or coriander, torn
1 × 150 g punnet raspberries
1 cup (250 ml) thickened cream
1 vanilla bean, split and seeds scraped

Preparation:

Preheat your oven to 190C. Cut out four rounds about 12–14 cm in diameter from the pastry, using a saucer or small plate as a template, and place on a non-stick baking tray. Remove the stones from the peaches and finely slice the flesh. Arrange the peach slices in overlapping circles on the pastry rounds, leaving a 1 cm border around the edges. Dust liberally with icing sugar and bake for 12–15 minutes until the pastry is golden and crisp and the peaches are soft and jammy. Meanwhile, place the caster sugar in a small saucepan with 3⁄4 cup (180 ml) water, bring to the boil and let it bubble for 3 minutes. Remove from the heat and add the torn herb leaves and the raspberries to the syrup, gently swirling the pan to mix. Leave to infuse for a couple of minutes. Place the cream and vanilla seeds in a bowl and whisk to soft peaks. To serve, place the hot tarts on serving plates. Spoon over some raspberries and syrup, then top with a large dollop of cream.

* Any stonefruit, such as nectarines, apricots or plums can be used instead of peaches – and strawberries, blueberries or blackberries work just as well if you can’t find raspberries.

See more at eatlove.com.au where you can follow your favourite chefs, share their recipes and buy their books.