Berry Lattice Tartlets
Servings 4 small tarts
Ingredients
- 1 400g roll TODAY® Original Shortcrust Pastry
- 160 g blackberries
- 25 g castor sugar
- 4 sprigs of thyme
- 1 Egg, beaten
Instructions
- Unroll the TODAY® Original shortcrust pastry and use a small saucer to cut out 4 rounds. Keep the remaining pastry aside.
- Line 4 x 8cm mini quiche tins, making sure the pastry is evenly pressed into the edges of the tin. Lightly prick the pastry with a fork.
- Place the berries into the lined tins and spread them out evenly. Sprinkle with sugar and top each tart with thyme.
- Use the remaining pastry to make thin strips and weave the pastry on top of the tartlets.
- Brush with egg and place the tarts into the air fryer at 180°C for 15 minutes until golden brown.
- Leave to cool and enjoy.
Ingredients
Method
1
Unroll the TODAY® Original shortcrust pastry and use a small saucer to cut out 4 rounds. Keep the remaining pastry aside.
2
Line 4 x 8cm mini quiche tins, making sure the pastry is evenly pressed into the edges of the tin. Lightly prick the pastry with a fork.
3
Place the berries into the lined tins and spread them out evenly. Sprinkle with sugar and top each tart with thyme.
4
Use the remaining pastry to make thin strips and weave the pastry on top of the tartlets.
5
Brush with egg and place the tarts into the air fryer at 180°C for 15 minutes until golden brown.
6
Leave to cool and enjoy.
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