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Fruit Tartlets

Eleven tartlets using light and crispy puff pastry as the case, filled with a tasty variety of squash, apple, pineapple, wild fruit and egg and almond fillings.

Weight: 330gr
11 Portions

Ingredientes Squash tartlet (18%) [puff pastry*, squash filling (50%) (squash, sugar, thickener, acidity regulator: citric acid, preservatives: sodium benzoate and potassium sorbate and natural flavouring)];

Apple tartlet (27%) [puff pastry *, apple filling (50%) (apple, water, sugar, cornstarch, thickener: microcrystalline cellulose, colorant: beta-carotene, preservative: potassium sorbate, acidity regulator: citric acid, antioxidant: ascorbic acid];

Wild fruit tartlet (18%) [puff pastry *, wild fruit filling (50%) (blackberries, blueberries, water, modified cornstarch, acidity regulator: citric acid and potassium citrate, preservative: potassium sorbate];

Almond and egg cream tartlet (18%) [puff pastry *, egg cream filling (50%) (egg cream (whole eggs, sugar, preservative: sorbic acid, colorants: tartrazine, sunset yellow FCF and ponceau 4R and almonds];

Pineapple tartlet (18%) [puff pastry *, pineapple filling (50%) (pineapple, water, sugar, modified cornstarch, glucose-fructose syrup, gelling agent: pectin, preservative: potassium sorbate, acidity regulator: citric acid and sodium citrate, aroma, colorant: beta-carotene.

Puff Pastry*: Wheat flour, margarine [(simple vegetable oils and hydrogenated fats, water, salt, emulsifiers: soy lecithin and mono and diglycerides, antioxidants: propyl gallate and BHA), synthesis flavour, acidity regulator: citric acid, natural colouring (beta-carotene)], water and salt. Contains sulphites, gluten, soy lecithin, eggs and almond.

Preparation  Oven

1•  Heat the oven to 220ºC.
2•  Remove the product from packaging and place on oven tray in their foil tins.
3•  Bake for about 13 minutes or until golden brown.
4•  Remove from oven, remove foil tins and place the tartlets on absorbant paper.

Garnish your fruit tartlets by sprinkling with cinnamon and/or icing sugar to taste.

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