• Description:

    Try this recipe for a beautiful and dainty after-dinner treat or Sunday lunch dessert. A creative solution to last minute entertaining, these tarts are quick and easy to prepare, delivering taste effortlessly with golden, crispy pastry bases and a scrumptious fruity fillings. Place a dollop of cool cream or ice cream on the sweet and tangy caramelised apricots to make your creations even more heavenly. Serves: 6

  • Ingredients:

    400 g puff pastry
    1 egg, thoroughly beaten with a little cold milk

    2 cans (410 g each) Rhodes Apricot Halves in Syrup, drained

    125 ml Rhodes Apricot Jam, melted
    Castor sugar

  • Method:

    1. Lightly roll out the pastry on a floured surface and, using a cookie cutter or bowl, cut out 6 large circles from the dough.
    2. Lightly score the pastry with the back of a knife about 1 cm along the circles’ edges to help them puff up during baking.
    3. Now transfer the pastry to a greased baking sheet and brush lightly with the egg mixture. Bake in the oven preheated to 210°C for 15 minutes or until crisp and golden.
    4. Remove from the oven, then remove and discard the inner pastry circle. Pile the Rhodes Apricots into the centre of each pastry, brush the apricots with Rhodes Apricot Jam and sprinkle to taste with castor sugar.
    5. Grill under the oven grill or use a blowtorch to caramelise the tops of the apricots. Serve with a dollop of thick cream or vanilla ice cream.

      Tips and variations:
      •    Instead of apricot, try using Rhodes Sliced Peaches topped with Rhodes Granadilla pulp.
      •    You can also add a thick layer of custard to the pastry cases before you add the fruit.

      Recipe supplied by Rhodes