• 250 g (8 oz) ready-made puff pastry, defrosted if frozen
  • 125 g (4 oz) ricotta cheese
  • 1 egg
  • 25 g (1 oz) caster sugar
  • grated rind of ½ orange
  • 1 tablespoon chopped candied peel
  • 50 g (2 oz) plain dark chocolate, diced
  • 50 g (2 oz) ready-to-eat dried apricots, diced
  • 50 g (2 oz) glacé cherries, chopped
  • sifted icing sugar, for dusting

Roll out the pastry thinly on a lightly floured surface, then stamp out 12 × 8 cm (3¼ inch) circles with a plain biscuit cutter and press into a buttered 12-section bun tin. Prick the base of each 2–3 times with a fork.

Mix the ricotta, egg and sugar together in a bowl until smooth, then stir in the orange rind, candied peel, diced chocolate and fruit.

Spoon into the pastry cases and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15–20 minutes until well risen and the tops of the tarts are golden. Leave to stand for 5 minutes, then loosen the edges with a knife and transfer to a wire rack. Dust with icing sugar and leave to cool before serving.

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