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15 minutes
15 minutes
30 minutes
- 1 sheet (25 x 25cm) reduced-fat puff pastry, just thawed
- 250g strawberries, hulled, washed, halved lengthways
- 5g butter, melted
- 16.00 gm brown sugar
- 4 scoops light vanilla ice-cream
- Preheat the oven to 210C, then cut the pastry sheet into quarters and arrange them on a baking tray.
- Lay out strawberries evenly on pastry squares with a 2cm border. Fold pastry corners towards the center. Lightly brush with melted butter and sprinkle with sugar.
- Bake until pastry is golden, edges are crisp, and strawberries are slightly softened. Remove from oven.
- Plate the tarts and serve with a scoop of ice-cream on the side.
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