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Individual Summer Fruit Tarts

These delightful and easy tarts really benefit from the addition of steam but can be cooked in a dry oven as well . Puff Pastry is one of the foods that people are most surprised to hear that benefit from the addition of steam.  Add at least 50% humidity to your oven to really see the effect that can result in up to 50% more rise in puff pastry.
I’ve included a basic Rough Puff Pastry recipe but you can just as easily use a commercial butter puff for this recipe

For the Pastry:
Using your hands roughly and briefly rub the butter into the flour . You should still see clumps of butter in the mix.
Add chilled water and bring together into a ball
Dust a large board with flour and briefly knead the dough and then roll out to a  roughly 20x 40cm rectangle.
From the short end, take the bottom of the rolled dough and bring it up to the centre of the remaining dough, then bring the top down to meet the bottom.
Rotate the block of dough 90 degrees and roll out to 20x 40 cm rectangle again.
Repeat the folding and turning process 5 times. If the weather is hot you may need to refrigerate the dough for 30 minutes between turns.
Dough will keep in refrigerator for 3 days or in the freezer for 2 months

For the Tarts:
Preheat oven to bake function, 210C with added steam
Mix butter sugar and cinnamon to a paste
Roll out dough into 15cm circles
Prick the dough with a fork leaving a 2cm border around the edge.
Dot the centre of each circle with several pieces of the butter/sugar mixture
Slice the fruit into very thin wedges.
Arrange fruit in a spiral on the centre of each pastry circle, and then pull the edges up and over the top to form a rim around the fruit.
Dot a little more of the butter and sugar mixture over the fruit.
Brush the pastry rim with beaten egg
Sprinkle each tart with a little extra raw sugar
Bake on shelf 2 ( near the bottom of the oven) for 20 minutes or until pastry is golden .
Serve with cream, yoghurt or icecream.

Our Products


For the Simple Butter Puff Pastry:
250gms butter chilled and cut into 1cm cubes
250gms high grade flour
125ml chilled water

For the Tarts
½ quantity of simple butter puff pastry ( or use purchased butter puff pastry)
1 large piece of summer fruit per tart  (Nectarines plums, apricots, peaches are all good options)
30 gms butter
2 T raw sugar
1 tspn cinnamon
More raw sugar to sprinkle
1 egg, lightly beaten