Mini Fruit Tarts

Pears contain copper which helps support the immune system, and soluble and insoluble fibre, which are essential for digestive health – it helps to keep bub regular!
Rock Melon is rich in potassium which can promote healthy blood pressure. It also contains beta-carotene, an antioxidant which is converted into vitamin A by our bodies. Vitamin A is essential for eye health and vision.

Which kiddo doesn’t love snacks?

Get your sweet & sour fix in this bite-sized rendition of the classic French fruit tart – perfect as a teatime snack or dessert treat!

Fruits that are sweet and mellow would work well with this easy recipe. For this round we picked a Packham pear and rock melon.

Filling:

Pastry:

Making the dough:

Start with making the pastry dough, since it needs time to chill in the fridge.
Process flour, sugar and salt in a food processor for a few seconds until combined. Add the butter. It should look crumbly after mixing.
Add egg and vanilla extract and keep mixing until the dough is no longer dry and starts to clump together, about 10-15 seconds. The dough should stick without feeling dry or crumbly.
Turn dough to a lightly floured surface and form into a ball. It should come together easily without being sticky. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and chill it in the fridge for at least 1 hour.

Making the filling:

Slice the pear into thin little triangles.
Dice the rock melon into little cubes.
Add SSS into a saucepan with a little water. Cook the fruit with the SSS in separate batches. You can add more water for the pear as it will soak it up as it softens, put less water for the rock melon as it’s got a ton of water.
Once the sauce is boiling and SSS paste has dissolved, add in the fruit and cook till desired softness and there’s a nice glaze.

Making magic:

Preheat the oven at 180°C and place the rack in the centre.
Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling.
On a lightly floured surface, roll and shape the pastry using a mould or freestyle with your thumbprints.
Line a baking try with baking paper and place your pastry on it.
Bake for 10 mins, at 180°C .
Take out the pastry from the oven.
Use a teaspoon to fill the pastry with the SSS fruit filling. Be careful not to smear the edges of the tart – it’ll be marked for life.
Bake it in the oven at 180°C for 5 mins and it’s done!