Apricot and almond tarts

Serving size: Serves 4

INGREDIENTS

  • 420g apricots, halved
  • 1/4 cup apricot jam
  • 1 1/2 sheets frozen ready-rolled sweet puff pastry, partially thawed
  • 1 eggwhite, lightly beaten
  • 1/3 cup almond meal (ground almonds)
  • 2 teaspoons caster sugar
  • vanilla ice cream or thick plain yoghurt, to serve

METHOD

  1. Preheat oven to 220°C. Line a baking tray with baking paper.
  2. Place apricot jam in a small heatproof bowl. Microwave on MEDIUM (50%) for 20 seconds or until warm. Stir until smooth.
  3. Cut 1 pastry sheet into quarters to make 4 squares. Place squares on baking tray. Cut remaining pastry crossways into sixteen 1cm-wide strips (discard leftover pastry). Brush edges of pastry squares with eggwhite. Lay pastry strips on each edge of pastry squares to form a border. Sprinkle pastry centres with almond meal.
  4. Arrange apricots, cut side down, on top of almond meal. Brush with warm jam. Lightly brush pastry border with eggwhite and sprinkle with sugar. Bake for 15 minutes or until pastry is puffed and golden.
  5. Cut each pastry square in half diagonally. Serve with ice-cream or yoghurt.

Source: Superfood ideas 

Recipe by Annette Frost