Description
These little tarts come together fast and look far fancier than the effort involved. They will become your go-to when you want something sweet, flaky, and just a bit nostalgic.
Ingredients
Scale
- 1 x 400 g roll puff pastry, thawed
- 1/2 cup jam preserve, apricot, strawberry, marmalade, or your favourite
- 1 x 410 g canned yellow cling peaches, drained and sliced
- 1 large egg, separated and lightly beaten
- Butter, for greasing
- Cornflour, for dusting tray
- Icing sugar, for dusting after baking
Instructions
- Preheat the oven to 180°C.
- Lightly grease a large baking tray with butter, then sprinkle it with a little Cornflour so nothing sticks.
- Roll out the 1 x 400 g puff pastry on a lightly floured surface if needed, then cut it into 8 cm x 8 cm squares. You’ll need two squares per tart, so aim for about 16 squares.
- Place half the pastry squares onto the prepared tray.
- Using the beaten egg white from the 1 large egg, lightly brush the edges of each square.
- Take the remaining pastry squares and use a small cookie cutter to cut a hole in the centre of each one.
- Place these cut-out squares on top of the bottom squares, lining up the edges.
- Press gently, then seal all around with a fork, so the layers don’t puff apart.
- Spoon about 1/2 tsp jam preserve into the centre of each tart, keeping it inside the cut-out opening.
- Top with a few slices of the drained canned peaches, or any fresh fruit you’re using.
- Brush the exposed pastry with the beaten egg yolk for a golden finish.
- Bake in the preheated oven for 20 to 25 minutes, until the pastry is puffed and deeply golden.
- If the jam sinks a little while baking, spoon a touch more jam on top while the tarts are still warm.
- Let them cool slightly, then dust generously with icing sugar before serving.
Equipment
Buy Now → Notes
Prepared, tried, and tested by Gail
Nutrition
- Serving Size: 1
- Calories: 221
- Sugar: 10.3 g
- Sodium: 75 mg
- Fat: 11.1 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28.3 g
- Fiber: 1.1 g
- Protein: 3.3 g
- Cholesterol: 13.5 mg
