Pies And Tarts Recipes - Surprise Fruit Tarts

Ingredients

• 4 large or 8 small sheets frozen filo pastry, thawed

• 65g/5 tbsp butter or margarine, melted

• 250ml/1 cup whipping cream

• 45ml/3 tbsp strawberry jam

• 15ml/1 tbsp Cointreau or other orange-flavor liqueur

• 115g/1 cup seedless black grapes, halved

• 115g/1 cup seedless white grapes, halved

• 150g/5oz fresh pineapple, cubed, or drained canned pineapple chunks

• 115g/2/3 cup raspberries

• 30ml/2 tbsp icing sugar

• 6 springs fresh mint, to decorate

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Method:

1. Preheat the oven to 180'C/350'F/Gas 4. Grease six cups of a bun tray. Stack the filo sheets and cut with a sharp knife or scissors into 24 squares 11cm/4 1/2in.

2. Lay four squares of pastry in each of the six greased cups. Press the pastry firmly into the cups, rotating slightly to make star-shaped baskets. Brush the pastry baskets lightly with butter or margarine. Bake until the pastry is crisp and golden, 5 -7 minutes. Cool on a wire rack.

3. In a bowl, lightly whip the cream until soft peaks form. Gently fold the strawberry jam and Cointreau into the cream.

4. Just before serving, spoon a little of the cream mixture into each pastry basket. Top with the fruit. Sprinkle with icing sugar and decorate each basket with a small sprig of mint.