So the other day, for some inexplicable reason, I had the overwhelming urge to clean and reorganise the dreaded ‘tin cupboard.’ This is where we shove all food that doesn’t belong in the fridge or the freezer. It was a total horror show, full to bursting, so much so that when putting something in there you’d have to throw it in and slam the door quick before the whole lot fell out.
The kids were occupying themselves for once, in the garden (I later found out I’d accidentally locked them out there lol) so I got to organizing. An hour and a full black bin bag later, I was done and had a food cupboard even my mother-in-law would be proud of!
During my tidying I found a tin of peaches, I guess purchased for a Christmas trifle that never happened, and decided to come up with a quick snack to use them up. I dug out a bag of frozen berries that had also been hanging around for too long, and, using some left-over pastry from the fridge, these tasty little treats were the result!
The sharpness in the juicy berry filling is perfectly met with the sticky, sweet icing on the top. As we’re are a family with a super sweet teeth I opted for sweet pastry but these work just as well with normal shortcrust. They are great at any time of the day — the kids have had them for breakfast, and after school as a tasty dessert (not all on the same day!)
This recipe makes 6 pop tarts with plenty of leftover filling. If you like you could double the amount of pastry to make 12 tarts. Or you could use the leftover filling in our “Summer Berry Tartlets” (coming soon!)
- 200g (7oz) mixed berries, frozen or fresh
- 410g (14½oz) tin peach sliced, drained and chopped
- 1 tbsp cornstarch
- 1 tbsp honey
- 320g (11oz) sheet sweet shortcrust pastry
- 1 egg, beaten
- 150g (5½oz) icing sugar
- sprinkles to finish
- Reserve 8 of the juiciest berries and set aside, place the rest into a mixing bowl, add the chopped peaches and combine.
- Combine the cornstarch with the honey and mix to form a paste, cover the fruit with this paste and mix to evenly coat.
- Cut the pastry sheet into 6 equal rectangles, Spoon some of the berry filling into the centre of each one, leaving a 1cm boarder around the edge.
- Brush the boarder with the beaten egg and fold the pastry in half to seal the filling. Press the edges of the tarts down with a fork then prick a few holes in the top, brush all over with the remaining beaten egg.
- Chill the tarts for 30 mins in the fridge.
- Preheat the oven to 180C/350F, bake the tarts for 20 minutes, until golden and bubbling, remove from the oven and place on a wire rack until completely cool.
- Meanwhile, crush the reserved berries in a mixing bowl and mix with the icing sugar to form a thick icing.
- Spread the icing over the cooled tarts and top with sprinkles if using.