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Nectarine, banana & muscatel raisin tarts

Stored under Caption This!GamesMiscellaneousNewsRecipesRelated EBay AuctionsReviewsVideosVisual Stimulation on June 15, 2007

Servings: 4

2 bananas
2 ripe nectarines, washed
1 lime, juiced
40g (1/4 cup) muscatel raisins
1 tbs maple syrup
80mls (1/3 cup) shiraz grape juice (Freedom Foods brand)
6 sheets filo pastry (Antoniou brand)
1 tbs almond or hazelnut meal Extra light olive oil spray
200g Jalna Swiss Creamy Custard Yoghourt (optional), to serve

Preheat oven to 180C. Line a baking tray with non-stick baking paper.

Peel the bananas and diagonally cut each into 4 pieces. Cut the nectarines in half, remove the stones and then cut each half into 3 wedges. Place bananas and nectarines into a bowl. Drizzle with the lime juice (this adds flavour and prevents browning).

Combine raisins, maple syrup and grape juice in a small saucepan. Simmer, uncovered over medium-low heat for 5 minutes or until juice is reduced to a syrupy consistency.

Lay the filo sheets out flat on a work bench and, working quickly so the pastry doesn't dry out, cut two 12cm circles through all the layers, using a side plate as a guide. Place 4 separate filo circles on the lined baking tray and sprinkle each with 1 tsp of the almond or hazelnut meal. Cover each with 2 more circles of filo and spray the edge of each lightly with the olive oil spray. Roll the edge of each filo circle towards the centre three times with damp fingertips, pressing firmly, to create a border.

Arrange two banana pieces and 3 wedges of nectarine on each filo circle. Divide the raisins among the tarts and then spoon 1 tbs of raisin syrup over each.

Bake in preheated oven for 15-20 minutes or until the pastry is golden. Serve warm or at room temperature with the yoghurt, if using.

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