Hearts Full Of Fruit
These almondy hearts are the answer to a frugal, make-ahead pudding that looks completely beautiful. They can be pulled together almost entirely from the storecupboard, using a pack of puff pastry, some marzipan and any fruit you have in the bowl.
Ingredients:375g all-butter puff pastry A little plain flour, for dusting 1 medium free-range egg yolk, lightly beaten Icing sugar, for dusting 175g white marzipan A small selection of fruit: berries, freshly sliced nectarines, peeled and sliced eating apples 25g butter, melted 3 tbsp caster sugar
- On a lightly floured work surface, roll out the puff pastry to 5–6mm thick. Using your larger cutter or template, cut out six heart shapes. Place on a baking sheet lined with non-stick baking paper and brush each one with beaten egg yolk.
- Preheat the oven to 200°C/fan 180°C/gas mark 6. Dust your work surface with icing sugar and roll out the marzipan to about 4mm thick. Cut out six hearts, using a smaller cutter. Place your marzipan hearts on top of the pastry.
- Arrange a handful of berries or sliced fruit on each marzipan heart. Brush the fruit with melted butter and sprinkle with the caster sugar.
- Bake in the oven for 15–20 minutes or until the pastry is golden and the fruit has begun to caramelise. Serve warm.