Fruit Tarts

mini tarts

raspberry

fig

blueberry

raspberry and blueberry

assortment

They tasted quite lovely!

Pastry:

Sugar, egg, coconut, rice flour, margarine. Roll into balls in your palm and flatten, then squish them to the sides of the muffin tray or frilly tin. Bake at 150 until golden

Filling:

Add a handful or so of frozen berries ( i made some blueberry, some both blueberry and raspberry, fig or whatever fruit you like.)

I placed it in a pan, added a teaspoon of gelatin and a tablespoon of sugar. I then simmered until they thawed and a syrup was evident (you may need to add water to the fresh variety perhaps) and simply poured them in the pastry cups. Sprinkled on some chopped walnuts and popped them in another few minutes.