Goat's Cheese and Stone Fruit Tarts, Two Ways

Ingredients

• Shortcrust pastry made from 250g plain flour and 150g butter (or use ready-made).
  
• 1 sweet plum, halved, stones removed
  
• 1 nectarine, halved, stone removed
  
• 100 grams goat's cheese or goat's curd
  
• 2 eggs
  
• 125 milliliters single cream
  
• 1/2 teaspoon dried lavender
  
• 2 teaspoons chopped fresh tarragon
  
• 1 tablespoon honey
  

Directions

1. Preheat oven to 180°C. Line 4 lightly greased small tart tins with pastry. Bake blind for 10 minutes (I use cling-film to line the pastry cases, filled with baking beans).
2. Remove the baking beans and return to the oven for 5 minutes.
3. Divide the goat’s cheese and fruit between the cases. If necessary, slice a piece from the base of each fruit half to ensure it fits flush with the pastry edge. Drizzle a little honey onto the fruit.
4. Whisk eggs and cream until well combined. Carefully pour the mixture into cases. You may not need all the mixture.
5. Sprinkle the lavender onto the plum tarts and the tarragon onto the nectarine tarts and bake for 25 mins.
6. Serve warm or at room temperature.