mini nectarine & blueberry tarts

Makes 12

Preparation time 15 minutes

Cooking time 8 minutes

25 g (1 oz) unsalted butter

2 teaspoons olive oil

4 sheets of filo pastry

flour, for dusting

2 tablespoons red berry jam

juice of ½ orange

4 ripe nectarines, halved, pitted and sliced

150 g (5 oz) blueberries icing sugar, for dusting

Heat the butter and oil in a small saucepan until the butter has melted.

Unfold the pastry on a lightly floured surface and separate into sheets. Brush lightly with the butter mixture, then cut into 24 pieces, each 10 × 8 cm (4 × 3½ inches).

Arrange a piece in each of the sections of a deep 12-hole muffin tin, then add a second piece at a slight angle to the first pieces to give a pretty jagged edge to each pastry case.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 6–8 minutes until golden. Meanwhile, warm the jam and orange juice in a saucepan, then add the nectarines and blueberries and warm through.

Lift the tart cases carefully out of the muffin tin and transfer to a serving dish. Fill the cases with the warm fruits and dust with sifted icing sugar. Serve with cream or ice cream (see below).

For mascarpone & vanilla ice cream, put 225 g (7½ oz) caster sugar in a saucepan with 450 ml (¾ pint) water and heat gently until the sugar dissolves. Bring to the boil and boil for 3 minutes. Remove from the heat, stir in 2 tablespoons lemon juice and leave to cool. Beat 500 g (1 lb) mascarpone cheese in a bowl with 2 teaspoons vanilla bean paste. Gradually beat in the cooled syrup. Churn in an ice cream machine and transfer to a freezer container. Freeze until ready to use. Serve scooped over the tarts.