Mummy fruit tarts
Oozing with jam and raspberry, these mummy fruit tarts are a delicious treat. Decorate with icing eyes for an easy Halloween trick.
- 2 sheets frozen puff pastry, just thawed
- 1 egg, lightly whisked
- Coles Raspberry Jam, to serve
- 125g raspberries, crushed
- Icing eyes, to decorate
Preheat oven to 200°C. Line a large tray with baking paper. Cut 1 pastry sheet into eight 6cm x 12cm rectangles. Place on the lined tray. Lightly brush the edges with a little egg. Spread each rectangle with 2 tsp jam and sprinkle with crushed raspberries.
Cut the remaining pastry sheet into 1cm-thick strips. Arrange strips over the raspberry mixture. Brush pastry strips with a little egg. Bake for 20 mins or until the pastry is golden and puffed. Decorate with icing eyes to serve.