Yields4 Servings
 225 g puff pastry
 1 egg yolk
 ½ tsp cold water
 2 large dessert apples or any other fruit of your choice
 25 g light brown sugar
 25 g butter
 1 tbsp flaked almonds
 4 tbsp apricot jam

Preheat the oven to 220C/Gas7; roll out the pastry to a 20cm square and divide into 4 squares; place on a dampened baking tray; mix the egg yolk with the water then brush over the pastry squares to glaze; fold the corners of the pastry squares towards the centre to form slightly raised rims for the tartlets


If using apples, peel, core then halve them; using a sharp knife, make cuts along the length of each rounded side of the apple halves, almost through to the base; place an apple half on each pastry square and sprinkle with the sugar and dot with the butter; bake in the preheated oven for 15-20 minutes until the pastry is well risen and golden; use the same method if using other fruit


Toast the almonds; warm the apricot jam and when the tartlets are cooked, brush with the apricot jam and sprinkle with the toasted flaked almonds

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