ORANGE AND LEMON TARTLETS
1 x 400g puff pastry
5 oranges, peeled and the pith removed
3 rounded tablespoons lemon curd
3 level tablespoons caster sugar
Crème fraiche to serve
1
Cut 10cm discs of puff pastry and use to line tartlet cases; cover and chill for 30 minutes
2
Preheat the oven to 200C/Gas6; slice the oranges thinly and place the slices on kitchen paper for 5-10 minutes; spoon lemon curd on to the middle of each puff pastry disc then top each one with 3 oranges slices; lightly sprinkle with the sugar and bake for 25-30 minutes until the pastry is golden and the oranges are beginning to brown at the edges; serve immediately with crème fraiche
