6 sheets filo

250g melted butter

Filling – 6 peaches, chopped (skin on)

150g honey

tsp cinnamon

150g cream cheese

2 egg yolks

Serve with pouring cream


1. Cook the peaches with the honey and cinnamon for 6-8mins

2. Butter 4 pieces of filo and arrange so they’re overhanging a 23cm tart case

3. Spoon in the fruit

4. Beat the cheese and eggs, spoon ‘blobs’ into the filling

5. Butter last 2 sheets, place on top, scrunch the pastry around

6. More butter on top, then bake at 200c for 45mins

7. Cool a little, then serve