Fruit Medley Tart

Make some elegant fruit tarts.


  • 400 g bought puff pastry
  • 800 g mixed fresh fruit such as apricots, plums, peaches, blueberries, blackberries etc
  • 50 g caster sugar
  • 1 egg
  • icing sugar (enough to sprinkle on the fruit)
  • 4 tblsp apricot jam (or raspberry or strawberry, depending on what fruits you're using)
  • 1 tblsp boiling water
  • 1 tblsp lemon juice


  1. Lightly grease a 23cm/9inch square baking tin.
  2. Rolling out the puff pastry into a 30cm/11inch square and use it to line the tin.
  3. Preheat the oven to 220°C (425°F/Gas 7) and cover the pastry base with baking parchment or greaseproof paper.
  4. Fill with dried beans, lentils or rice and bake 'blind' in the oven for 20 minutes.
  5. Meanwhile, prepare the fruit by washing, peeling and de-seeding where necessary, and sprinkle with caster sugar.
  6. Remove the paper and beans, and brush the pastry with beaten egg.
  7. Lightly dust with icing sugar and return to the oven for a further 5 minutes to render it shiny and brown.
  8. Remove from the oven and allow to cool, before lifting the pastry base carefully from the tin.
  9. Spread half the jam over the pastry and make a glaze with the remainder by mixing with the boiling water and lemon juice, and beating well to combine.
  10. Arrange the fruit as you like on the pastry and brush all over with the glaze.
  11. Chill until ready to serve with whipped cream!


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