Light berry tart
Serves 6 Cost per serve $0.60
Hands-on time 15 min
Cooking time 20 min
1½ sheets reduced-fat puff pastry, just thawed
200g frozen (or fresh) mixed berries, thawed, drained of excess juice
3 teaspoons cornflour
3 teaspoons caster sugar
1 teaspoon icing sugar
6 small scoops 98% fat-free vanilla ice cream, to serve
1 Preheat oven to 200°C. Line a large baking tray with baking paper. Cut 6 rounds from pastry with an 11.5cm-round cutter; place rounds on prepared tray.
2 Toss berries with cornflour and caster sugar in a medium bowl. Arrange berries on pastry rounds, leaving a 1.5–2cm pastry edge on each round; scatter with any remaining mixture in bowl.
3 Fold each pastry-round edge to form a small border around fruit, pressing to secure; bake for 20 minutes, or until crisp and golden.
4 Dust warm berry galettes with icing sugar and serve with a scoop of vanilla ice cream.
Note Berries out of season? Many kinds of fruit work well in this tart. Try thin slices of apple, pear, stone fruit or rhubarb.
Berry galettes COVER recipe