Tart shell

1. Combine the flour, icing sugar and butter together in a food processor
2. Pulse until a sand-like texture forms
3. Add the egg yolk and continue to pulse until a rough dough forms (if it is a little dry add a splash of water to help it along, don't add more than 1 tbsp)
4. Transfer the dough to a clean surface and knead until a rough ball forms
5. Place the ball between two sheets of baking paper and roll until 2mm in thickness
6. Place on a baking sheet and chill in the fridge for 30-60 minutes
7. Remove from the fridge and line your tart moulds or rings, I used 650mm tart rings, but any tart mould will work- see the tips in the blog post on how to line the moulds or rings
8. Place the lined tarts on a baking tray lined with baking paper and chill in the fridge for 30-60 minutes before baking
9. Preheat the oven to 180C / 355F and dock the base of your tarts with a fork to create small holes
10. Line each tart with a small square of scrunched up baking paper and fill with baking beans or rice
11. Bake for 20 minutes or until the pastry is no longer raw
12. Remove the baking beans and paper and bake for another 5-10 minutes, or until the pastry is lightly golden brown
13. Remove from the oven and cool

Filling

1. Combine the mascarpone cream, thickened cream, icing sugar, vanilla and rum together in a bowl and whisk until stiff peaks
2. Transfer to a piping bag fitted with a large round tip

Assembly

1. Fill the cooled tarts almost to the top with the filling
2. Slice the two sides of the peaches off
3. With the cut side down slice the peach half into thin slices with a sharp knife, if you have a mandoline feel free to use it here
4. Lay the peach slices down in a line, each slice overlapping the other
5. Then roll the line of peach slices up into a swirl to create the rose
6. Carefully transfer the rose to the filled tart and press lightly to set it in place
7. Place several peach slices around the edges of the rose to finish it off
8. Lightly pull out the 'petals' to create a fuller rose and repeat with the remaining peaches and tarts
9. Combine the water and jam in a small microwave safe bowl and heat for 30 seconds or until just melted
10. Stir until smooth and use a pastry brush and carefully brush the roses with jam
11. Enjoy!