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Pear & blackberry tarts
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320g pack Jus-Rol All Butter Ready Rolled Puff Pastry Sheet
125g essential Italian Mascarpone, chilled
200ml tub crème fraîche, chilled
1 tsp Cooks’ Ingredients Elderflower Flavour
2 tbsp Rowse Orange Blossom Honey, plus extra for drizzling
1 large ripe pear, cored and thinly sliced
18 blackberries (about 150g), halved
1. Preheat the oven to 200°C, gas mark 6. Unroll the pastry sheet and use a sharp knife to cut it into four widthways, then three lengthways, so that you end up with 12 equal squares. Using a small sharp knife, make a line indentation in the pastry all the way round the edge of each square, ½cm of the way in.
2. Place the pastry squares on a non-stick baking sheet and bake for 15 minutes until golden. Take them out of the oven and, using your small sharp knife, re-cut the indention on each one. Push the pastry centres down with the back of a teaspoon, then leave to cool.
3. Mix together the mascarpone, crème fraîche, elderflower flavour and honey in a bowl.
4. Using two teaspoons, top each tart with mascarpone filling, spreading it out with a table knife. Finish with slices of pear and halved blackberries, drizzle with honey and serve.
Typical values per serving:
This recipe was first published in October 2018.