13 January 2014

Golden Fruit Crown.

375g ready rolled shortcrust pastry, removed from the fridge for 1 hour before using
sliced golden fruit (2 Nectarines, 2 Apricots, 1 Peach)
10g chopped almonds
25g brown sugar
1 egg
cinnamon powder
Roll out your pastry and using a small 6" bowl mark out a circle shape, then using a knife cut out three circles of pastry, remove the remainder, squash together and re-roll and cut out a fourth circle and lay them on baking paper. Evenly place the slices of fruit in the centre on each pastry circle, leaving a 1" space around the edge to fold. Sprinkle the sugar evenly over each pile of fruit and gently fold the edges up in sections, pressing slightly. Crack the egg into a bowl and beat slightly with a fork, then brush the pastry to glaze. Lastly sprinkle the chopped almonds and cinnamon over and place in a pre heated oven at 180C for 10-15mins. Remove when the pastry is slightly browned and allow to cool on a wire rack. Tastes lovely with cream or ice-cream! 
Makes 4