Treat your sweet tooth with these colourful mini tarts
Ingredients
2 nectarines
150g blueberries
150g raspberries
350g strawberries
For the pastry
180g butter, softened
320g plain flour
120g icing sugar
1 medium egg, beaten
Pinch of salt
For the filling
30g butter
30g caster sugar
1 medium egg, beaten
40g ground almonds
1/8 tsp almond extract
For the topping
1 medium egg, beaten for egg wash
Flaked almonds
Demerara sugar
Method
Start by making the pastry. Put the butter into a bowl and sieve over the icing sugar. Beat with a wooden spoon until smooth. Add the beaten egg, and fold through the flour and salt. Bring the pastry together and wrap in cling film and chill in the fridge for at least 30 minutes.
De-stone the nectarines and slice. Trim the strawberries and cut into 1cm slices. Keep to one side.
To make the filling, beat the butter and sugar together. Add the beaten egg, ground almonds and almond extract. Mix everything together and set aside.
Preheat your oven to 200˚C/180˚C fan-assisted/gas mark 6. Remove the pastry from the fridge and roll out between two sheets of greaseproof paper to about the thickness of a £1 coin. Cut out four circles of about 10cm. Spread the almond filling over the bases, leaving about a 2-3cm rim around the outside. Top with the fresh fruit then fold up with pastry to encase the fruit, overlapping the pastry as you go.
Brush with the beaten egg wash and sprinkle with the almonds and sugar.
Bake for 30-40 minutes or until golden. Cool on a wire rack. Serve warm or at room temperature with cherry ice cream or ginger & mint ice cream
Taste Buds is published by We Make Media, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!