Mango and Pineapple Squares
Ingredients
Method
1
Preheat the oven to 180 °C.
2
Unroll the pastry and place it onto a lined baking tray. Cut the pastry into 6 even squares.
3
Score a border around the edge of each pastry square. Top 3 with slices of mango and top the other 3 with pineapple rings on each. Drizzle the tarts with honey.
4
Bake for 15 – 20 minutes until the pastry is golden, puffed and cooked through.
5
Remove from the oven and dust with icing sugar before serving.
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