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Categories:Viewed: 49 - Published at: 6 years ago
Ingredients
- 13 oz puff pastry sheets, cut into 6 squares, edges folded in to form 1/3 inch border
- 1/3 cup apricot jam, warmed
- 1 (13.5 oz) can pear halves in juice, drained, sliced
- 1 (13.5 oz) can peach slices in juice, drained
- None None powdered sugar, to dust
- None None whipped cream or ice cream, to serve
Method
- Preheat oven to 400°F. Lightly grease and line a large baking tray with parchment paper.
- Brush tarts with jam and prick bases with a fork. Divide fruit evenly between tarts then brush fruit with remaining jam. Bake for 15-20 mins, or until pastry is golden brown.
- Cool slightly then dust tarts with powdered sugar. Serve with whipped cream or ice cream.
