Mini Nectarine & Blueberry Tarts

prep 15 mins cook 8 mins
  • 25 g (1 oz) unsalted butter
  • 2 teaspoons olive oil
  • 4 sheets of filo pastry
  • flour, for dusting
  • 2 tablespoons red berry jam
  • juice of ½ orange
  • 4 ripe nectarines, halved, pitted and sliced
  • 150 g (5 oz) blueberries
  • icing sugar, for dusting

Heat the butter and oil in a small saucepan until the butter has melted.

Unfold the pastry on a lightly floured surface and separate into sheets. Brush lightly with the butter mixture, then cut into 24 pieces, each 10 x 8 cm (4 x 3½ inches).

Arrange a piece in each of the sections of a deep 12-hole muffin tin, then add a second piece at a slight angle to the first pieces to give a pretty jagged edge to each pastry case.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 6–8 minutes until golden. Meanwhile, warm the jam and orange juice in a saucepan, then add the nectarines and blueberries and warm through.

Lift the tart cases carefully out of the muffin tin and transfer to a serving dish. Fill the cases with the warm fruits and dust with sifted icing sugar. Serve with cream or ice cream (see below).

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