I’ve had this magazine snippet since … way too long ago… Just a little cut out from a Woolworths magazine… I liked the idea or making such a simple yet elegant dessert so quickly.. 🙂 I did a small variation to the original, but I’ll post the original recipe below…
Before I delve into that, however, I’ll just make a little announcement… Over from Steph’s blog, I’ve been rewarded a Versatile blogger’s award, which I previously received from Rufus’, and just recently, also from Charles over at Five Euro Food.
I had my turn at doing the rules, back in the day. As for to-day, I’ll announce the Liebster Award that Steph has passed on. Yes, the badge looks like this:
If it was up to me, I’d put a line through Liebster, & scribble “fati’s” instead! 😛
To pass this award on, I must only nominate bloggers with fewer than 200 followers, but whom I feel deserve that big 2-0-0…
I’m not going overlap choosing the people chosen by Steph, although I think they very much deserve it, too! 🙂
Rufus Guide blog – my earliest follower, who just recently posted an AMAZING crust recipe! YUM!
The Food Doc blog – she’s an amazing cook, artist, mum, and gee, could you guess? Doctor!
Samah’s Good Cooks blog – makes those monthly daring challenges look like a breeze!
Tales of Ambrosiana blog – wonderful tales; tasty cooking; awesome photography!
Chica Andaluza blog – sewer, chef, great friend, she’s got it all between her hands!
Congrats, you all deserve it! 😀
As for this berry tart recipe, here it is as follows…
1 sheet of puff pastry, thawed
400g frozen mixed berries
1 1/2 tbs caster or brown sugar (which ever is closer to hand)
1 tbs milk
Preheat the oven to 200 degrees celsius.
Line a tray with baking paper, or lightly grease it.
Cut the pastry sheet into quarters and place them on the tray.
In a saucepan, over medium-low heat, cook the berries with the sugar for 2 or so minutes.
Strain through a sieve and reserve the liquid (I forgot this part! Oops).
Divide the mixture evenly between the pastry squares, then roll the edges of the pastry to form a round shape.
Brush the pastry edges with milk and scatter with a little bit of extra sugar (I didn’t do this because I put in 3 tbs of brown sugar instead of 1 and a half).
Bake for 15 minutes or until the edges of the pastry are golden brown.
Serve with vanilla yoghurt or ice cream.