This is the perfect dessert for the summer season. Puff pastry topped with gorgeous gooseberries (or fruit of your choice).

Like many, I’ve concluded that life’s too short to make puff pastry from scratch. There’s little need anyway, when shop-bought puff pastry is so delicious.

With a recipe like the salmon en croûte though, you’ll probably find that you have pastry left over, as the packs are usually 320g. You can freeze puff pastry, but it’s far more fun to put the leftovers to work as mini tarts. Simply roll them into rectangles or circles and start dreaming up the topping: slices or apple, chocolate spread, tomato, red onion and goats’ cheese...or gooseberries.

 

Ingredients

Serves 4

  • 100g puff pastry
  • 2tbsp apricot jam
  • 150g gooseberries, washed
  • 4tsp brown sugar
  • To serve: clotted cream

Method

1. Preheat the oven to 200C.

2. Lightly dust a non-stick surface with plain flour, roll out the puff pastry and cut into four squares or rectangles.

3. Use a knife to draw a border about 2cm in from the edge of the pastry. Don’t press too hard—just lightly score the pastry with the tip of a paring knife.

4. If needed, heat the apricot jam to make it more spreadable and then brush over the pastry inside the border.

5. Split the gooseberries between the four squares of pastry, arrange on top of the apricot jam and sprinkle a teaspoon of sugar over each.

6. Transfer onto a non-stick tray and bake for 20 minutes until the pastry is puffed-up and golden. Serve with a dollop of clotted cream.

 

Image source: Honest Cooking

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