Free-Form Fruit Tarts

I had a little pastry left over after making that yummy chicken pie, so I made dessert! You can put any fruit you like into these tarts; the standard is apple, but I used some gorgeous ripe pears.



You need some shortcrust pastry; roll out some small, rough circles. I put some almond meal in the centre to soak up the fruit juices and stop the pastry going soggy. Then pile in some peeled, thinly-sliced fruit. Gather the pastry around (leave the fruit showing in the middle), brush with some egg or milk, and sprinkle a little sugar over the top. Then bake for 25-30 min at 180-200 degrees.

Serve with a dollop of cream or yoghurt....they are yum!