Individual Strawberry & Almond Tarts
|Puff pastry||375 Gram (1 Pack, Ready Rolled)|
|Butter||1 Ounce, melted (25 Gram)|
|Marzipan||8 Ounce, thinly sliced (200 Gram)|
|Large strawberries||14 Ounce, hulled and sliced (400 Gram)|
|Golden caster sugar||1 Ounce (25 Gram)|
|Toasted flaked almonds||1 Ounce (25 Gram)|
1. Heat oven to 220C/200C fan/gas 7. Unravel the pastry and prick the surface with a fork. Cut out 6 squares and place them on a non-stick baking tray.
2. Lightly brush the edges of the squares with melted butter and place a couple of slices of marzipan on the top of each. Lay 2 rows of strawberry slices down the side of each tart and a third over the gap in the middle. Drizzle the tarts with a little melted butter and scatter with sugar. Bake for about 20-25 mins, until golden brown on the base. Scatter the toasted almonds over the top and serve with White chocolate ice cream.