Fresh fruit tarts

Recipe from: 2/14/2001 12:00:00 AM
Ingredients 6
Servings 1


Serving Change
  • 400
    ready made frozen or homemade puff pastry, thawed
  • 300
  • 45
    castor sugar
  • 1
    almond essence
  • selection of fresh fruit


Preheat oven to 200 ºC. Roll out pastry into a 51 x 26 cm rectangle on a lightly floured surface, using a floured rolling pin. Trim edges of pastry with a sharp knife to make a 50 x 25 cm rectangle. Cut rectangle into 8 squares, each 12,5 cm. Place on a large baking sheet and refrigerate for 30 minutes. fold 1 square of dough in half diagonally to form a triangle. Starting at folded edge, cut a 1 cm border strip down both legs of triangle, leaving 1 cm uncut at triangle point so strips remain attached. Unfold triangle to loosen border strips. Slip points of border strips over one another, gently pulling to matching corners on base. Attach pastry points with a drop of water. Bake for 20 minutes, or until golden. Cool on wire rack. FILLING In a small bowl, whip cream, sugar and almond essence until soft peaks form. Fill tarts with cream and top with fruit. Makes 8.

Read more on: bake  |  dairy


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