Quick and easy to prepare, these fruit tarts are a firm after-dinner favourite. They are simple, tasty and can be enjoyed with cream or ice cream.

Ingredients

• 400 g puff pastry
• flour
• 1 egg, thoroughly beaten with a little cold milk
• 2 x 410 g cans Rhodes Quality Apricot Halves in Syrup, drained
• 125 ml (½ C) Rhodes Quality 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 in from 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.
4. Bake in a preheated oven at 210°C for 15 minutes or until crisp and golden.
5. Take out of the oven and remove and discard the inner pastry circle.
6. Pile the Rhodes Quality Apricots into the centre of each pastry, brush the apricots with Rhodes Quality Apricot Jam and sprinkle to taste with castor sugar.
7. Grill under the oven grill or use a blowtorch to caramelise the tops of the apricots.
8. Serve with a dollop of thick cream or vanilla ice cream.