COOKING COMPANION


RUBY BERRY NESTS There’s no pastry to make for this recipe, just cut out squares of ready-rolled filo, bake, and fill with custard and glazed red berries.


Makes 12


50g butter 270g pack of frozen filo pastry sheets, defrosted (use 3 sheets)


150ml double cream 400g can of low-fat ready-made custard Half an orange, grated rind and 1 tbsp juice 450g mixed berries 3 tbsp strawberry jam Icing sugar, to decorate


1 Warm the butter in a small saucepan until melted and use a little to grease a deep, 12-cup muffin tin. Separate the pastry sheets, brush each one with a little butter and then cut each sheet into 12 rectangles.


2 Lay 1 rectangle in each section of the muffin tin, and then arrange a second and third rectangle at a slight angle to the previous one to give a jagged nest-like effect.


Bake at 180C/gas 4 for 6–8 mins until golden and crisp. Leave in the tin to cool.


3 Take the pastry cases carefully out of the tin and arrange on a large serving plate. Whip the cream until it forms soft swirls then fold in the custard and orange rind. Spoon into the pastry cases.


4 Warm the jam and orange juice in a small saucepan, stirring until the jam has melted. Add the berries, coat in the jam glaze then spoon into the tarts. Dust the top edges of the pastry with a little sifted icing sugar and serve.


www.seasonalberries.co.uk


58 | THE WEST COUNTRY FOODLOVER


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