Gail’s Quick Pastry Tarts

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TRH Quick Pastry Tarts

 

Preheat oven to 180 C, grease a large baking tray with butter sprinkle with a little cornflour.
1 X 400 g Roll Puff Pastry. Thawed.
1/2 cup jam preserve (apricot, strawberry, marmalade or any preserve of choice )
1 X 410 g canned yellow cling peaches drained or you can use any fresh fruits like strawberries, blackberries or gooseberries
1 X egg separated for glazing – both lightly beaten
Icing sugar for dusting

Cut pastry into squares – 8 cm X 8 cm.
You need 2 squares for one pastry.
Bottom square, glaze the edges of pastry with beaten egg white.
Top square, using a small cookie cutter make a cut out in the centre.
Place 2 nd cut out square on top of the bottom square and seal the edges with a fork.
Add 1/2 teaspoon jam preserve in the centre of pastry and top with fruit of your choice. Glaze the pastry with beaten egg yolk.
Place on baking tray and bake in preheated oven for 20 to 25 minutes until pastry is golden.
Add more jam preserve if desired. Cool and dust with icing sugar.

Prepared, tried and tested by: Gail Haselsteiner

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