FRUIT-FILLED PASTRIES FOR SPRING

I don't know about you but all this sunshine has brought on a craving for fresh fruit on pastry.  

Here are a few 67goingon50's favourites, many of them perfect for Sunday lunch or a special occasion.

PINEAPPLE BLUEBERRY & NUT CAKE

This recipe is relatively new to the blog but its tangy fruitiness and juicy textures delights many.

 

PLUM NECTARINE & BRANDY TART

Baked plums and nectarines drizzled with icing make a sophisticated and  colour palette but just plums or nectarines will do.  Cling film it on its tray and transport to a picnic or outdoor dinining table.  

PEACH & CHERRY JALOUSIE (LATTICE)

It's not just the look of this wonderful dessert that captivates; it's the blend of peaches, cherries, cinnamon and brandy.  (with option for no-alcohol). Fabulous just out of the oven but good at room temperatures too.  Easy constructio

And for lunchboxes and dining al fresco:

HAND-HELD FRUIT PASTRIES, WITH CINNAMON TWISTS FROM LEFTOVER PASTRIES

Melt-in-the-mouth hand-held pockets of flaky pastry with a juicy fruit filling -- triangular or in  rectangles -- are a popular kidult lunch-box pleasure.  They also make a great tea-time sweet and, with colourful juices oozing out of shards of pastry, an indulgent  dessert with cream or yoghurt.

And here's a pastry-free delight for singleton/couples:

LOWER-FAT MINI CHERRY CHEESECAKES 

Makes the most of the fat, juicy orbs by teaming them with a light no-bake cheesecake and a satisfyingly crunchy crumb base.  Very pretty, very tasty, very satisfying.  (replace fresh cherries with any other fresh fruit or berries OR tinned, drained fruit in juice, not syrup)   

Note: Bearing in mind the cost-of-living crisis, tinned fruit in juice not syrup can be used in most recipes as  long as it is well-drained.  The fruit will be softer than fresh.  

Please leave a question in the box below 

This recipe has  has been inspired by and partly adapted from Ottolengthi with original touches from B M Lee/ Bright Sun Enterprises.