Ingredients
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230 g pre-made puff pastry
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110 g curd cheese or 110 g cottage cheese, which has been sieved
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50 g soft brown sugar
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2 large eggs, beaten
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2 tablespoons single cream
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1 tablespoon orange flower water or 1 tablespoon rose water
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75 g ground almonds
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50 g mixed dried fruit, such as seedless raisins and
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candied peel, chopped
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icing sugar, for sifting
Instructions
- Pre-heat oven to 220C/450F/gas7 and lightly grease a 12 hole bun or muffin tin.
- Roll out the pastry and stamp out 12 fluted rounds - try to make sure that they are at least 1/4" bigger than needed, as the puff pastry shrinks during baking.
- Line the bun tray with the pastry rounds and chill them whilst making the filling.
- Place the curd cheese or cottage cheese into a large mixing bowl and add the beaten eggs, cream, sugar, orange flower water or rose water and almonds.
- Mix well and then add the mixed dried fruit, mixing again well.
- Spoon the filling into the pastry cases and bake the tarts for 15-20 minutes or until well-risen, golden brown & firm to the touch.
- Allow them to cool a little and then carefully remove them and place them on a wire rack to cool completely.
- Arrange them on an attractive cake platter and sprinkle with icing sugar to serve.