Toby’s Tropical Tarts
A tropical twist to your pizza with a dash of tradition. Try this puff pastry pizza made with our gluten free product today!
Quick Stats
Easy
serves 4-6 (1 x 20cm tart)
minutes bake time
Toby’s Tropical Tarts
A tropical twist to your pizza with a dash of tradition. Try this puff pastry pizza made with our gluten free product today!
Ingredients
- 1 x 280g Jus-Rol Gluten Free Puff Pastry sheet
- 2 kiwi fruit, peeled and sliced
- 3 pineapple slices, cut into segments
- ½ small papaya, peeled, sliced and cut into chunks
- 1 tblsp blueberries
- 1 lime, zest
- 4 tblsp crème fraiche
- Icing sugar, to decorate
Techniques Used
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How to Make Filo Pastry Tartlets
How to Make Filo Pastry Tartlets
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- Lay stack of filo sheets on work surface and using a sharp knife, cut stack into two equal strips down its length.
- Cut each strip into four equal squares as shown.
- You will end up with the stack cut into 8 equal squares.
- Keeping all other filo squares covered with cling film to prevent them drying out, lay one square onto work top and brush lightly with melted butter.
- Top with a second square, offset to allow corners to show.
- Brush lightly with butter.
- Repeat with further two squares so all corners are offset.
- Gently press the layered pastry into one of the forms of a muffin tin and repeat the process with remaining pastry. Bake at 190ºC (170ºC for fan assisted ) / 375ºF /Gas M. 5 for approx. 8 -10 mins until golden brown. Cool and store in an airtight container until required.
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat the oven to 220°C (200°C in a fan oven) Gas mark 7
- Unroll the sheet of pastry and using a saucer (or similar), cut out a 20cm (8 inch) disc.
- Using a knife, mark an inner circle 2cm from the edge of the pastry. Prick the inner circle all over with a fork.
- Bake in a preheated oven for 15-20 minutes, or until the pastry is golden brown. Set aside to cool completely. If the middle circle has risen up, simply push down.
- Put the crème fraiche in a bowl with the lime zest, adding a little icing sugar to sweeten if desired and stir.
- Spread the crème fraiche over the pastry, decorate with the fruit and finish with a dusting of icing sugar. Cut into slices and serve.
Tips
- Take the pastry out of the fridge and remove from the box approximately 10 minutes before you are ready to use it, as it will be easier to work with.
- This recipe works well with any seasonal fruit!
- The pastry base can be made up to 2 days in advance and stored in an airtight container. Top with the crème fraiche and fruit just before serving to ensure the pastry stays light and crisp!
- Leftover papaya – delicious with a generous squeeze of fresh lime juice!
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