Get baking these delicious Apricot Tarts. Recipe devised by Kate Morris and Sally Brown.
What to do:
Before cooking, wash your hands and put an apron on.
Weigh and measure the ingredients.
Place some baking paper on to a baking tray.
Count out the apricot halves and put them onto kitchen paper to dry. While they are drying prepare the bases for your tarts.
Sprinkle a small amount of flour on the mat then roll out the puff pastry into a large rectangle. (It needs to be large enough to cut out 4 big circles). Cut out the circles with a large circular pastry cutter (if you don't have one you could use a cup or glass that measures about 10cm across).
Next use a small circular cutter (or cup or glass measuring about 8cm across), press this down into the large pastry circles but try not to cut all the way through. Put these 4 pastry circles onto the baking paper.
Using a pastry brush, brush about ½ teaspoonful of apricot jam onto the smaller circle in the middle of the pastry.
Place half an apricot in the centre of each circle. Then, asking a grownup to help you, use scissors or a table knife to cut up the rest of apricot halves into small pieces and place around the edge of the apricot half leaving a circle of pastry all around
Finally, drizzle some raspberry jam over the top of the apricot pieces. You will need to ask a grown up to help with this part. Place in a pre-heated oven at 200°C fan/220ºC/Gas 7 for 10 - 15 minutes until the pastry is risen and golden.
Serving suggestion: Serve 1 each with yoghurt and any leftover apricots.
You will need:
- 12 tinned apricot halves
- 250g fresh puff pastry
- 2 dessert spoons apricot jam
- 4 teaspoons raspberry jam
Remember to ask a Grown-up for help.