Peach And Lavender Tartlets

• 18 oz frozen puff pastry, thawed
• 1 None egg yolk
• 2 None oranges, 1 zested and 2 juiced
• 3 tbsp honey
• 1 tsp vanilla extract
• 1 tbsp cornstarch, mixed with 2 tbsp water
• 1 1/4 lb fresh peaches, halved, pitted, sliced
• 1 tsp dried lavender
• 1 cup fresh vanilla custard or pudding, to serve

1. Preheat oven to 400u0b0F. Roll out puff pastry on a lightly floured surface into a 15x20 inch rectangle. Cut into 12 - 5 inch squares. Lightly grease a 12-cup muffin pan and line with puff pastry. Prick bases with a fork. Beat egg yolk with 2 tbsp of water then brush over puff pastry. Bake for 10-15 mins, until crisp and golden. Transfer to a wire rack to cool.
2. Meanwhile, combine orange juice, honey and vanilla extract in a saucepan. Gently heat until warm then add cornstarch slurry. Simmer, stirring, until thickened. Add peach slices and simmer for 8-10 mins. Let cool slightly then puree 1/3 of peach mixture. Return to pan along with orange zest and 1/2 tsp lavender. Let cool.
3. Spoon peach compote into tart shells and sprinkle with remaining lavender. Serve with fresh vanilla custard.

pastry, egg yolk, oranges, honey, vanilla, cornstarch, fresh peaches, lavender, fresh vanilla custard

Taken from recipes-plus.com/api/v2.0/recipes/31040 (may not work)