Fruity Berry Tarts
2 sheets puff pastry
approx 1 cup of any one berry variety of your choice or 1/4 cup
of each different berry variety.
10 tablespoons apricot jam
approx 3 tablespoons water
Makes approx. 8 tarts
You can easily make a selection of these to make desserts using
cherries, strawberries, rasberries or blueberries.
Thaw pastry sheets and cut small raclette pan shaped pieces using
a raclette pan as a template.
Prick each pastry piece ten times using a fork. This will prevent
the pastry from rising too high.
Bake in a pre-heated oven at 210 degrees approx. 10 minutes until
they have puffed up. Set aside to cool slightly.
On the stove, place apricot jam and a little water into a saucepan
and heat on a very low heat until it forms a thick liquid. Take
off the stove to cool slightly.
Wash, thaw and slice berries and arrange thinly onto the cooked
pastry sheets and top with apricot glaze liquid. Set aside until
ready to serve.
At the raclette grill:
Place tarts onto raclette pans and place under grill to re-heat.
Then take them out, dust with a little icing sugar.
Serve with whipped cream and a few mint leaves.
Please note: If you like this recipe please also have a
look at our raclette
recipe book, full of mouth-watering recipes like this one!
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