Peach, saffron and mascarpone tart / Tamin Jones
Serves 6-8

Using saffron in desserts is a revelation to me. Roasting figs in the same way is also delicious, and they would work well as an alternative topping to this tart.

250g gingernut biscuits
125g unsalted butter, melted and cooled
300g mascarpone
150g full-fat cream cheese
1 tsp vanilla extract
2 tsp lemon juice
3½ tbsp icing sugar

For the fruit topping

1 pinch saffron
1 tsp vanilla extract
2 tbsp honey
Juice ½ lemon
3 peaches, stoned and cut into thick wedges

Put the biscuits into a large, sealable bag and bash with a rolling pin until you get fine crumbs. Tip into a bowl, add the cooled butter and mix until all of the crumbs are coated in the butter. Line the base and sides of a 35cm x 12cm loose-bottomed tart tin with an even layer of the buttery biscuit crumbs. Smooth with the back of a spoon to ensure the crumbs are well packed. Chill for at least 30 minutes, until set.

To make the filling, beat the mascarpone and cream cheese until smooth. Beat in the vanilla, lemon juice and icing sugar and taste, adding a bit more sugar or lemon, to your liking. Spoon the filling into the chilled base, evening it out with the back of a spoon. Return to the fridge for at least 2 hours.

For the fruit topping, preheat the oven to 200C/400F/Gas6. Combine the saffron, vanilla, honey and lemon juice in a small bowl. Place the peach wedges on a baking sheet and spoon over the saffron-honey mixture. Roast for 12 to 15 minutes, or until coloured, but still holding their shape. Set aside to cool. Just before serving the tart, top with the roasted peaches and spoon over the juices.