Mini Apricot and Raspberry Puff Pastry Tarts (Recipe)

From Cake and Bake Show

Mini Apricot and Raspberry Puff Pastry Tarts (Recipe)

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Mini Apricot and Raspberry Puff Pastry Tarts (Recipe)

From Cake and Bake Show

£0.00

Ingredients
250g puff pastry
A little plain flour, for rolling out
1 egg, beaten
1 tbsp golden caster sugar, plus extra to dust
8 ripe apricots, stoned and quartered
½ tsp ground cinnamon
3 tbsp apricot jam, melted
250g raspberries
Knob of butter, melted
Crème fraîche and icing sugar, to serve

1 Roll the pastry, using a little plain flour, into a rectangle measuring 30 x 20cm approx. Transfer to a baking sheet, cover with clingfilm and chill for at least 1 hour or up to 24 hours.
2 Preheat the oven to 220°C/200°C fan oven/gas mark 7, and put in a baking sheet to heat up at the same time. Trim the pastry edges with a sharp knife. Cut into 6 rectangles.
3 Score a border using a sharp knife about 1cm inside the edge. Prick the middle all over with a fork. Return to the preheated baking sheet. Brush the edges with beaten egg and use half the sugar to sprinkle over the pastry tarts.
4 Put the apricots in a bowl and toss with the remaining sugar and cinnamon. Spoon onto the pastry tarts, and brush with a little melted apricot jam.
5 Bake for 15-20 minutes until the pastry is golden and puffed up. Reduce the oven temperature to 180°C/160°C fan oven/gas mark 4. Scatter over a few raspberries, brush with butter and return to the oven to bake for 5-10 more minutes until the pastry is golden.
6 Scatter over the remaining raspberries, sprinkle with icing sugar and serve with crème fraîche.

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