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Categories:Viewed: 87 - Published at: 9 years ago
Ingredients
- 13 ounces puff pastry sheets cut into 6 squares, edges folded in to form 1/3 inch border
- 1/3 cup apricot jam warmed
- 13 1/2 ounces pear halves in juice, drained, sliced
- 13 1/2 ounces peach slices in juice, drained
- powdered sugar to dust
- 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.