Peach and Blueberry Mini Tarts

Preheat oven to 400 F and line 1-2 baking trays with grease-proof paper/silicone mat/Silpat. I used 2 trays with 3 pastries on each to give them plenty of space.

Slice your sheet of puff pastry in half lengthwise and into thirds width-wise, so you end up with 6 squares of pastry. Transfer squares of pastry to your lined trays, making sure they have plenty of space around them.

Leaving a 1 inch space around each tart for the border, score each side of the tart, so you end up with a border to puff up and a square in the middle to place your fruit. Take a fork and poke all over the middles of each of your tarts.

Starting in one corner, place slices of peach diagonally across starting with one piece and then two on the next line etc. Each of my tarts had between 7 and 9 slices of peach on them. Peach slices shouldn’t overlap the border you left, otherwise it won’t puff up. Of course if the tiniest amount overlaps it won’t matter! Sprinkle a few blueberries onto each tart. (You may have to play balance the blueberry and place them in gaps, leaning on the peaches otherwise they’ll roll away!) Sprinkle each tart with 1/2 tablespoon of sugar and then place in the oven for 12-15 minutes until the edges are puffed up and golden and the fruit looks soft and tender. Remove from oven. Leave them to cool completely before making the glaze.

Place apricot jam and water into a small saucepan and place over a low heat, stirring until mixture combines and the jam melts down. Simmering it is fine, but don’t boil it. Remove from heat. Leave to cool for 2 minutes before taking a pastry brush and brushing the glaze over the fruit and edges of each tart.

Leave for 20 minutes before you put them away (if not serving immediately). Tarts will keep covered, in the fridge for 3 days. To serve: Bring them to room temperature. You can warm them in the oven or the microwave (although they won’t be as crisp) and serve with ice cream if you want too. They are delicious with vanilla ice cream!