These rustic wild berry tarts offer a simple & nourishing dessert idea packed with antioxidants for your winter enjoyment. They’re effortless to assemble & can be conveniently stored in the freezer for future use. Just pull them out & bake whenever you crave a delightful treat!
Recipe & Photography by Courtney Sutton @selfbycjs
Makes: 4 | Time: 25 minutes | Gluten-free
Ingredients:
- 2 cups Mt. Wilderberries Wild Berry Mix
- 1 tbsp thyme, fresh
- ½ lemon, zest
- 1 tsp vanilla extract
- ¼ cup honey
- 1 sheet Gluten Free Bakery Savoury Puff Pastry, defrosted.
- 1 tbsp cornflour
- 1 tbsp grass-fed butter, melted.
- 2 tbsp coconut sugar (optional)
Method:
- Preheat oven to 180°C fan forced. Line a baking tray with baking paper.
- Once pastry has defrosted, roll it out with a rolling pin until it is approx. 2ml thick. It shouldn’t tear when you hold it up but rather be flexible and slightly larger. Cut into 4 squares.
- In a medium bowl, combine frozen berries, cornflour, lemon zest, vanilla and thyme and mix well. Add honey and combine again.
- Use a quarter of the mixture and pile it in the centre of one square of pastry leaving 1-inch border around the edges. Fold the edges over and press down on the corners to secure. Repeat for all.
- Using a pastry brush, brush pastry with butter. Optionally, you may like to sprinkle the pastry border with coconut sugar.
- Bake in the oven for 25-minutes or until cooked and golden. Serve warm with vanilla ice cream.
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