Fruit Pastry Tart
ready in 1 hr
- 9 ozs Puff pastry
- flour (for dusting)
- 1 egg yolk (beaten)
- 1 Tbsp cream (485 fat)
- 12 ozs seedless Grape
- 2 Tbsps sugar
- powdered sugar
Line a large baking tray with non-stick baking paper.
Roll out the pastry on a lightly floured surface.. Cut into 4 x 12cm|5" squares.
Place on the baking tray and score a border 1cm|1/2" from the edges with a sharp knife, but don't cut right through the pastry. Lightly prick the middle area with a fork. Chill for 15 minutes.
Heat the oven to 200°C (180° fan) 400°F gas 6.
Whisk together the egg yolk and cream and set aside.
Toss together the grapes and sugar and divide between the pastry cases, keeping inside the borders.
Brush the edges of the tartlets with the egg mixture.
Bake for about 25 minutes until the pastry is crisp and golden and the grapes are beginning to collapse. Cool on the tray for 5 minutes, then place on a wire rack to cool completely.
Sift icing sugar over the top.