Name: Fresh fruit tarts
Yield: 8 servings
Cuisine: Bake
Ingredients: 400.00 g puff pastry homemade or frozen; 300.00 ml cream; 45.00 ml castor sugar; 1.00 ml almond essence; fruit fresh, selection

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Ingredients (5)

400.00 g

puff pastry — homemade or frozen

FILLING

300.00 ml	cream
45.00 ml	castor sugar
1.00 ml	almond essence
	fruit — fresh, selection

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Method:

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.