An incredibly easy way to turn a fresh fruit filling into an interesting dessert, without making it too unhealthy.
Ingredients (serves 4)
- 3 sheets of filo pastry
- A little melted butter or sunflower oil
- 50ml of honey
- 200g peach slices
- 100g raspberries
- Icing sugar or mint leaves to garnish (optional)
- Preheat the oven to 200 degrees C (180 for a fan oven).
- Cut 4 large squares of pastry from each sheet, making them as big as you can. Don’t let the pastry dry out, cover with slightly dampened cloth if needed.
- Working quickly, brush the filo pastry squares on both sides with melted butter.
- Using a bun tin or individual-serve Yorkshire pudding tins, arrange 3 overlapping squares per person and push down into the tin to shape the pastry base. From above, the pastry will look like a 12-pointed star.
- Bake for about 10 minutes, until golden brown and gently remove from the tins.
- Drizzle with a little honey, then pile on the fresh fruit and garnish (if using) then serve immediately.
Thrifty meal tips
- If you don’t want to serve immediately, the pastry cases will be ok in an airtight box for a couple of days.
- Just about any fruit can go into these tartlets, as long as it’s in easy-to-eat slices if it’s raw, or if it’s softened by cooking.
- You can serve with single cream or icecream on top for a treat.
- For a change, try redcurrants and apricots, cooked apples/pears and raisins, or sliced ripe figs with Greek yoghurt and walnuts.
- You can also spoon some whipped cream onto the base and top with fresh strawberries.
- It often says not to refreeze filo pastry once you’ve opened the packet, but I’ve never had any problems with doing this and it avoids waste.