Neven Maguire's Peach Melba Puffs 

INGREDIENTS

• 1 Pack Simply Better Ready to Roll All Butter Puff Pastry
• Plain Flour, for dusting
• 1 Pack Simply Better Peaches
• 2 Tbsp. Simply Better Limited Edition Acacia Honey (half for peaches, half to drizzle after baking)
• 1 Simply Better Irish Free Range Corn Fed Large Egg, beaten with a pinch of Simply Better Achill Sea Salt
• 1 Pack Simply Better Handpicked Raspberries
• 1 Carton Simply Better Vanilla Ice Cream

METHOD

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Roll out the pastry on a lightly floured board and cut out 4 x 13cm squares.
2. Using a sharp knife, mark a 1cm border around each square and lightly slash inside the border. Knock the edges with a palette knife to encourage the layers to rise. Prick the centre with a fork and transfer to a parchment-lined baking tray. Brush with the beaten egg and place in the fridge to rest.
3. Cut the peaches in half, remove the stone, and slice. Place in a bowl and drizzle with half the honey, tossing to coat.
4. Pile the peaches into the centre of each pastry square and bake for 25 minutes, until golden and puffed.
5. Remove from the oven and drizzle over the remaining honey. Let rest for a few minutes, then flip each tartlet and return to the oven for 2 more minutes until lightly golden underneath.
6. Serve warm, topped with raspberries and a generous scoop of vanilla ice cream.