Blackberry Peach Tartlets

    30 minutes

    These easy tarts use layered filo pastry as a base. They are topped with blackberries, almond meal and fresh peach.

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    Serves: 4 

    • 5 sheets filo pastry (about 45 x 30cm each), thawed if frozen
    • 1 1/2 tablespoons unsalted butter, melted
    • 2 teaspoons ground almonds or hazelnuts
    • 4 peaches
    • 3/4 cup (150g) blackberries
    • 1 tablespoon vanilla sugar

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 200 degrees C. Place a sheet of filo on the work surface and brush very lightly all over with melted margarine. Top with another sheet and brush with margarine. Layer on the rest of the filo sheets, brushing with margarine each time and, finally, brush the top surface. Using a saucer measuring about 13cm as a guide, cut out four discs from the layered filo. Transfer to a baking tray.
    2. Sprinkle each disc with 1/2 teaspoon of the ground nuts, then set aside.
    3. Cut the peaches in half, twist apart and remove the stones. Slice the peaches thinly. Place the slices on the filo pastry discs, fanning them out from the centre so they leave a little of the pastry edge uncovered all around. Divide the blackberries among the pizzas, then sprinkle each one with 1 teaspoon of the sugar.
    4. Bake for 15 minutes or until the pastry is golden brown and the peaches are very tender and lightly caramelised. Transfer to individual plates and serve within a few minutes or the pastry will become soft.

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