Wednesday, February 18, 2009

Apricot custard tarts

Ingredients (serves 4)
* 450g can apricot halves in natural juice, drained
* 1 sheet reduced-fat puff pastry, partially thawed
* 1/3 cup low-fat custard
* 1 eggwhite, lightly beaten
* 1 tablespoon raw sugar

1. Preheat oven to 200ºC. Line a large baking tray with non-stick baking paper. Pat apricot halves dry with paper towels. Cut each apricot piece in half.
2. Cut 4 x 11cm circles from pastry. Place onto prepared tray. Working with 1 pastry circle at a time, fold edge in and pinch to form a small case. Spoon 1 tablespoonful of custard into centre of each pastry case. Arrange apricot pieces over custard.
3. Brush pastry with eggwhite. Sprinkle sugar over tarts. Bake for 15 minutes, or until golden and crisp. Allow to cool slightly before serving.

Notes & tips
* Variation: Apricots can be replaced with 450g can pears or plum halves or fresh fruit.

Super Food Ideas - Page 27
Recipe by Tracy Rutherford


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