Kid's Apricot Tarts
Indulge your taste buds with these delightful apricot and raspberry pastries. Made with ready-made puff pastry and sweet fruit fillings, these pastries are a perfect treat for any time of day. The crispy, golden-brown pastry encases a burst of fruity flavors that are simply irresistible. Whether served as a snack, dessert, or a delightful addition to your brunch table, these apricot and raspberry pastries are sure to be a hit with everyone.
— Constant Cookbook
Ingredients
- 12 tinned apricot
- 250g/9oz ready-made puff pastry
- 2 tsp apricot jam
- 4 tsp raspberry jam
Instructions
- Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.
- Pat four apricot halves dry with kitchen paper and set aside. Chop the remaining apricots into small pieces.
- Sprinkle flour on a work surface and roll the pastry out into a large rectangle. Use a 10cm/4in pastry cutter (or a small bowl) to cut out four circles. Use a 8cm/3in pastry cutter to press down lightly in the middle of each circle, then place on the baking tray.
- Brush the apricot jam in the smaller circle of each piece of pastry, then top each with an apricot half. Arrange the chopped apricots around the half, ensuring the pastry border is clear.
- Drizzle over the raspberry jam.
- Bake in the oven for 10-15 minutes, or until the pastry is risen and golden-brown.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 4
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