Mallow prune tarts

Cooking Time: 30 minutes

you will need for 12 tarts:

8 oz. short crust pastry, 72

For filling:

8 oz. prunes pint boiling water grated rind j orange oz. castor sugar

1 level tablespoon arrowroot juice i orange juice 1 lemon

To decorate:

12 dessert marshmallows

1 Make the pastry and line twelve bun tins with

3-inch rounds of pastry.

2 Prick well and bake in a hot oven (425-450°F. -Gas Mark 6-7) for 10-12 minutes until crisp and golden.

3 Soak the prunes in boiling water for 1 hour. Drain, but reserve liquid.

4 Stone and chop the prunes, then put into a pan with the reserved liquid, orange rind and the sugar.

5 Simmer for 20 minutes.

6 Mix the arrowroot to a smooth paste with the orange and lemon juice, then add to the prune mixture.

7 Cook, stirring until the mixture comes to the boil, and thickens, then simmer for 3 minutes.

8 Remove cool pastry cases from tins and fill with the warm prune mixture.

9 Put a whole marshmallow on the top of each and return to the oven for -1 minute, or until the marshmallows brown and melt slightly.

For a late supper party prepare to stage 8, then reheat for about 10 minutes, putting marshmallows on top for the last minute.

 

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