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Recipe

Peach and pear tarts

Need a fast dessert and no time to hit the shops? Raid the pantry for some canned fruit and then hit the freezer for bought sweet pastry and ice-cream. Voila!

Jun 29, 2014 2:00pm
  • 10 mins preparation
  • 20 mins cooking
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Ingredients

Peach and pear tarts
  • 1 sheet frozen puff pastry, thawed
  • 1/3 cup apricot jam, warmed
  • 400 gram can pear slices in natural juice, drained
  • 400 gram can peach slices in natural juice, drained
  • icing-sugar mixture and whipped cream or ice-cream, to serve

Method

Peach and pear tarts
  • 1
    Preheat oven to hot, 200°C. Lightly grease and line a baking tray.
  • 2
    Cut pastry sheet into four equal squares. Fold in edges to form a 1cm border. Press down firmly.
  • 3
    Brush each square with a little jam. Prick bases with a fork.
  • 4
    Divide fruit evenly between squares. Brush fruit with remaining jam. Bake for 15-20 minutes or until pastry is puffed and golden. Cool slightly.
  • 5
    Dust tarts with icing-sugar mixture and serve with whipped cream or ice-cream.

Notes

makes 4 If preferred, you can use fresh fruit slices or berries of your choice.

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