|1/2 cup||flaked almonds|
|1 Tbsp||olive oil|
|1||frozen sheet of puff pastry (at room temperature)|
|1||Pre-heat oven to 200C.|
|2||Mix together half of the almonds and mascarpone with all of the honey together in bowl. Set aside.|
Cut stone fruit into halves and remove the seed. Rub olive oil over the flesh of fruit and sprinkle with sugar.
|4||Place fruit, flesh side down and grill for 3 to 4 minutes or until nice griddle lines appear on fruit. Whilst fruit is grilling add remaining almonds to toast in the pan.|
Cut pastry into halves and then quarters. Line a baking tray with non stick paper and evenly spread out the 4 pieces of pastry. Place 2 halves of each fruit into the middle of each pastry square and fold the edges around the fruit. Top with a couple sprigs of thyme. Repeat process until pastry squares are ready to be baked.
Bake for 15 to 20 minutes or until pastry is golden brown. Remove from oven, and allow to cool for 5 minutes.
|7||Serve with toasted almonds, a dollop of mascarpone and a drizzle of vincotto over the top of each tart.|