Simple Fruit Tarts
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| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Dessert, Sweet Things |
| Misc | Child Friendly, Pre-preparable, Serve Cold, Serve Hot |
Quick and easy fruit tarts using left over pastry.
Ingredients
- 1 sheet butter puff pastry (thawed)
- 3 pears (peeled and thinly sliced)
- 1 tablespoon caster sugar
- 1 teaspoon pear jam (refer to Basics Page)
- 1 teaspoon water
- 1 pinch citric acid
Directions
| 1. | Preheat the oven to 200°C and line a baking tray with baking paper. |
| 2. | Cut the puff pastry into four squares. Moisten the edges with a little bit of water and roll over to create a ridge around the edge of the pastry. If using left over pastry, roll the pastry scraps out to a similar size. |
| 3. | Place the fruit inside the ridge and sprinkle with a little bit of sugar. |
| 4. | Bake in the oven for 20 minutes or until golden. |
| 5. | Just before the tarts are cooked put the jam, water and citric acid in a small saucepan over low heat stirring until it is runny. Drizzle the cooked tarts with the pear glaze as soon as they are taken out of the oven. |
| 6. | Serve with vanilla ice cream, custard or yoghurt. |
Note
Low Chemical / Failsafe
Refer to the Basics page for Pear Jam.
Variation: substitute the pear for thinly sliced Red or Golden Delicious apples (moderate salicylates) or peaches or apricots (high salicylates) if doing a salicylate challenge.
