Mascarpone Cream & Peach Tarts

Preheat oven to 350 degrees F. Lightly grease 8 muffin tins.

On a clean working surface, lightly dusted with flour, roll out the puff pastry. Using a 3 inch circle cutter, cut out 8 circles of pastry. Press them into the muffin tins. Pierce each pastry casing a few times with a fork. Bake for about 15 minutes, or until puffed and golden. Remove from oven and set aside to cool.

In a medium sized bowl add the rum and one tablespoon of the brown sugar. Whisk and add the peach slices. Stir to coat all the peaches and set aside.

In the bowl the your electric mixer, add the mascarpone cheese, 1/3 cup brown sugar, vanilla, lemon juice and lemon zest. Mix on high speed until combined. Set aside.

In a sepeerate bowl, whisk the whipping cream until light and fluffy.

Fold the whipping cream into the mascarpone filling just until combined.

Fill the pastry casings with the filling and top with peaches. May garnish with lemon zest if desired.

Refrigerate for two hours.