Using Up Leftover Pastry: Custard and Pear Tarts and Fruit and Ricotta Pin Wheels

These are two very easy, quick ideas for dessert or a snack that the kids can help make (see my little helper !).  I love fruit and pastry, so these are a variation on my Simple Fruit Tarts recipe that I use when I’ve got enough left over pastry, or just an extra sheet lying around.

Fruit and Ricotta Pin Wheels

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Serves	6
Prep time	30 minutes
Cook time	25 minutes
Total time	55 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for	RPAH Elimination Diet - High Chemical, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type	Dessert, Sweet Things
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot

Easy fruit and ricotta pin wheels.

Ingredients

• 11/2 - 2 cups peeled and diced pear
• 1/2 tablespoon brown sugar
• 1 tablespoon water
• 1 sheet butter puff pastry
• 2 tablespoons smooth light ricotta
• 1 teaspoon rice malt syrup
• 2 tablespoons caster sugar

Directions

1.	Preheat the oven to 200°C and prepeare a 6-hole muffin tray. (The muffin tray helps the pin wheels to hold their shape.)
2.	Place the fruit, brown sugar and water into a small saucepan and cook over low heat until soft. Drain the excess liquid then put aside to cool.
3.	In a separate bowl combine the ricotta and rice malt syrup.
4.	Unwrap the sheet of pastry and place it on a clean flat surface. Spread the ricotta over the pastry leaving a 2cm space along the far edge. Spread the cooked fruit over the top.
5.	Brush the clear edge of the pastry with a bit of water, then roll up the pastry towards the far edge. Seal the edge firmly.
6.	Place the caster sugar onto a small plate. Cut the pastry roll into 6 pieces and roll each piece in the sugar, dipping the ends in as well. Place into the muffin tray.
7.	Bake in the oven for 25 minutes until golden.
8.	Serve warm or cold.

Note

Low Chemical / Failsafe

Variation: substitute the pear for Red or Golden Delicious apples (moderate salicylates) or peaches, nectarines or apricots (high salicylates) if doing a salicylate challenge.

Custard and Pear Tarts

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Serves	4
Prep time	15 minutes
Cook time	25 minutes
Total time	40 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for	RPAH Elimination Diet - High Chemical, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type	Dessert, Sweet Things
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot

Quite and easy custard and pear tarts.

Ingredients

• 2 sheets butter puff pastry
• 2 pear halves in syrup (or 1 peeled pear)
• 2 teaspoons brown sugar
• 4 tablespoons vanilla custard

Directions

1.	Preheat the oven to 180°C and lightly grease four mini tart pans.
2.	Cut four circles from the pastry large enough to fit over the tart pan with some overhang. Line the tart pans with the pastry then blind bake for 15 minutes.
3.	Place a tablespoon of custard into the base of each tart.
4.	Slice the pear halves into 4 pieces each and place 2 pieces on top of the custard.
5.	Sprinkle the tops with brown sugar then bake for 10 minutes.
6.	Allow to cool slightly before removing from the pan. Serve warm or cold.

Note

Low Chemical / Failsafe

Variation: substitute the pear for Red or Golden Delicious apples (moderate salicylates) or peaches, nectarines or apricots (high salicylates) if doing a salicylate challenge.

Coming Up Next Time: Chick Pea and Chicken Casserole