Oozing with jam and raspberry, these mummy fruit tarts are a delicious treat. Decorate with icing eyes for an easy Halloween trick.
Serves88
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
2 sheets frozen puff pastry, just thawed
1 egg, lightly whisked
Coles Raspberry Jam, to serve
125g raspberries, crushed
Icing eyes, to decorate
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Oozing with jam and raspberry, these mummy fruit tarts are a delicious treat. Decorate with icing eyes for an easy Halloween trick.
Method
Step 1
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.
Step 2
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.
