Ingredients

Method

• 2 sheets puff pastry, thawed
• 2 plums, halved, pitted and sliced
• Honey
• 1 tablespoon pistachio nuts, shelled and coarsely chopped
• 2 guavas, peeled and sliced
• Cinnamon
• 1 pear, cored, halved and sliced
• 2 tablespoons pear chutney
• 1 egg, lightly beaten
• Castor sugar

Method

Ingredients

Preheat the oven to 200°C.
Place baking tray in oven to heat up. Unroll the pastry sheets on a cool surface and flatten with a rolling pin.
Cut six rectangles measuring 10cm x 8cm. On the top, using a sharp knife, cut a strip of 1cm horizontally from left to right, keeping 1cm attached to the rectangle on the right hand side. Do the same at the bottom with the left side attached.
Place sliced plum in the centre on two of the rectangles and drizzle with a little honey and pistachio nuts. On each of the next two triangles place some sliced guava and sprinkle with a little cinnamon.
Drizzle with honey. On the remaining sheets, place sliced pear with a tablespoon of pear chutney and drizzle with a little honey. Fold the two opposite attached ends carefully towards the centre and tie a loose knot by crossing the strips of pastry over each other. This will create a little boat with the side showing the fruit.
Remove warm baking tray from the oven and transfer tarts onto the tray. Paint with egg wash and dust lightly with castor sugar. Bake until golden brown for 10 – 15 minutes.
Serve warm or cooled down.