Name: Individual strawberry & almond tarts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: British
Ingredients: 375g pack ready-rolled puff pastry; 25g butter melted; 200g marzipan thinly sliced; 400g large strawberry hulled and sliced; 25g golden caster sugar; 25g toasted flaked almonds

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Individual strawberry & almond tarts

Individual strawberry & almond tarts

Good Food team

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Serves 6

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4 out of 5.5 ratingsRate

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Ready-made pastry and marzipan make these tarts a doddle to make for summer dinner parties

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Crisp prosciutto, pea & mozzarella salad with mint vinaigrette

A star rating of 4.8 out of 5.25 ratings

Ingredients

Nutrition

Units:

MetricUS

375g pack ready-rolled puff pastry
25g butter

melted
200g marzipan

thinly sliced
400g large strawberry

hulled and sliced
25g golden caster sugar
25g toasted flaked almonds

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Nutrition: per serving

kcal473
fat29g
saturates10g
carbs49g
sugars32g
fibre3g
protein7g
salt0.73g

low

Method

step 1

Heat oven to 220C/200C fan/gas 7. Unravel the pastry and prick the surface with a fork. Cut out 6 squares and place them on a non-stick baking tray.
step 2

Lightly brush the edges of the squares with melted butter and place a couple of slices of marzipan on the top of each. Lay 2 rows of strawberry slices down the side of each tart and a third over the gap in the middle. Drizzle the tarts with a little melted butter and scatter with sugar. Bake for about 20-25 mins, until golden brown on the base. Scatter the toasted almonds over the top and serve with White chocolate ice cream.

RECIPE TIPS

WHITE CHOCOLATE ICE CREAM

Put 140g chopped white chocolate into large bowl. In separate bowl, whisk 6 large egg yolks and 100g caster sugar together until pale and fluffy. Bring 300ml full-fat milk to the boil in pan. Pour hot milk onto yolks and whisk together. Return to pan and heat gently, stirring, until it thickens. Pass through a sieve onto chocolate and stir, then allow to cool. Mix in 300ml double cream, place in ice-cream machine and churn til thick. Freeze til ready to use.

Recipe from Good Food magazine, June 2009

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A star rating of 4 out of 5.5 ratings

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