Peaches or nectarines 6
Muscavado or caster sugar 6 tablespoons
Thyme 12 sprigs or 2 teaspoons dried
Muscavado or caster sugar 100g/3,5oz
Egg yolk 1
Prehat the oven to 180ºC/375ºF/Mark 5
Put the flour in a large bowl and cut the butter into the flour using 2 knives. You can also put flour and butter in the bowl of the food processor to get a coarse mixture. Add the sugar, egg and salt. Mix everything quickly together. Line your tins with some greaseproof paper. Divide your dough into 6 equal balls. Place a ball of dough in a tin and press until the tin is evenly lined with dough. Leave the filled tins in the fridge while you continue with the peaches.
Peal the peaches and cut into wedges. Arrange the peaches on the tartlets and sprinkle each tartlet with a tablespoon of sugar. If you use dry thyme crumble the leaves a little. If you use fresh thyme rake the leaves of 6 stalks. Sprinkle a little thyme over each tartlet.
Bake for 30 minutes. Let cool completely before removing from tin.
Serve with some mascarpone, crème fraiche or vanilla ice cream. Decorate with a sprig of thyme.