Mango and Pineapple Squares
Servings 6 Tartlets
Ingredients
- 1 400g Today® Original Puff Pastry, thawed
- 1 mango, peeled and sliced
- 1 x 440g tin Rhodes Quality Pineapple Rings in Light Syrup
- 50 ml honey
- Icing sugar for dusting
Instructions
- Preheat the oven to 180 °C.
- Unroll the pastry and place it onto a lined baking tray. Cut the pastry into 6 even squares.
- 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.
- Bake for 15 – 20 minutes until the pastry is golden, puffed and cooked through.
- Remove from the oven and dust with icing sugar before serving.