Easy-Recipe Apricot Fruit Tart

Ingredients

  • 400 g puff pastry
  • flour
  • 1 egg, thoroughly beaten with a little cold milk
  • 2 x 410 g cans Rhodes Apricot Halves in Syrup, drained
  • 125 ml (½ C) Rhodes Apricot JamSuperfine, melted
    castor sugar

Method

  1. Lightly roll out the pastry on a floured surface and using a cookie cutter or bowl, cut out 6 large circles from the dough.
  2. Lightly score the pastry with the back of a knife about 1 cm in from the circles’ edges to help them puff up during baking.
  3. Now transfer the pastry to a greased baking sheet and brush lightly with the egg mixture.
  4. Bake in a preheated oven at 210 °C for 15 minutes or until crisp and golden. Take out of the oven and remove and discard the inner pastry circle.
  5. Pile the Rhodes Apricots into the centre of each pastry, brush the apricots with Rhodes Apricot Jam and sprinkle to taste with castor sugar.
  6. Grill under the oven grill or use a blowtorch to caramelise the tops of the apricots. Serve with a dollop of thick cream or vanilla ice cream.
Cooking Tip

Instead of apricot, try using Rhodes Sliced Peaches topped with Rhodes Granadilla pulp. You can also add a thick layer of custard to the pastry cases before you pop in the fruit.

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