Mini apricot and raspberry puff pastry tarts

  • Mini apricot and raspberry puff pastry tarts 
  • 250g puff pastry
  • A little plain flour, for rolling out
  • 1 egg, beaten
  • 1 tbsp golden caster sugar, plus extra to dust
  • 8 ripe apricots, stoned and quartered
  • ½ tsp ground cinnamon
  • 3 tbsp apricot jam, melted
  • 250g raspberries
  • Knob of butter, melted
  • Crème fraiche and icing sugar, to serve


Prep time: 20 mins, plus chilling Cook time: 20-30 mins Serves: 6

1. Roll the pastry, using a little plain flour, into a rectangle measuring 30cm x 20cm approx. Transfer to a baking sheet, cover with cling film and chill for at least 1 hour or up to 24 hours. 

2. Pre-heat the oven to 220 degrees C / 200 degrees C fan oven / gas mark 7, and put in a baking sheet to heat up at the same time. Trim the pastry edges with a sharp knife. Cut into 6 rectangles. 

3. Score a border using a sharp knife about 1cm inside the edge. Prick the middle all over with a fork. Return to the pre-heated baking sheet. Brush the edges with beaten egg and use half the sugar to sprinkle over the pastry tarts.

4. Put the apricots in a bowl and toss with the remaining sugar and cinnamon. Spoon onto the pastry tarts and brush with a little melted apricot jam. 

5. Bake for 15-20 minutes until the pastry is golden and puffed up. Reduce the oven temperature to 180 degrees C / 160 degrees C fan oven / gas mark 4. Scatter over a few raspberries, brush with butter and return to the oven to bake for 5-10 more minutes until the pastry is golden. 

6. Scatter over the remaining raspberries, sprinkle with icing sugar and serve with crème fraiche.

Editor's note: These terrific little sweet bites couldn't be easier to make and are the perfect accompaniment to tea on summer afternoons. 

Find this recipe and more in the Ideal Home Show Cookbook.


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