Individual Apricot and Almond Tarts. Metal box from Flotsam & Jetsam Ph: (09) 361 3831, Fog linen tea towel from Father Rabbit. Ph (09) 360 2573. Food stylist / Angela Casley. Photographer and prop stylist / Babiche Martens.
Individual Apricot and Almond Tarts. Metal box from Flotsam & Jetsam Ph: (09) 361 3831, Fog linen tea towel from Father Rabbit. Ph (09) 360 2573. Food stylist / Angela Casley. Photographer and prop stylist / Babiche Martens.
Individual plum and almond tarts
Makes 8
• 2 egg whites • ¼ cup caster sugar • 150g ground almonds • Few drops almond essence • 3 sheets puff pastry • 4 large plums, stones removed • 1 egg yolk, for brushing pastry
1. Preheat oven to 200C.
2.In a small bowl whisk egg whites lightly with a fork. Add sugar, ground almonds and essence. Mix until well combined. Set aside.
3. Cut 16 x 9cm circles from the pastry. With a 6cm cutter remove the centre from 8 of the circles. Place outer part of the circle on top of the remaining 8, to form a border.
