Toby’s Tropical Tarts

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.