Raspberry and Rose Pop Tarts

This is a great one to make with the kids, you can add pretty much and fruits you like, or whatever is in season. In the autumn apple and cinnamon is lovey and warming. If you don't want to make your own pastry shop brought is just fine. The recipe below is for the shop brought version. But if you want to use homemade just make up your favourite shortcrust recipe, and follow the instructions below. If you don't have fresh fruit you could use jam, or a combination. But you might not need the icing as well as they will be very sweet.

Makes 8 Tarts


2 packets of ready rolled shortcrust pastry

300g fresh raspberries

1 tsp rose water

2 tbsp. maple syrup

1 tbsp. plant milk

Dried rose petals to decorate (optional)


2 tbsp. plant based milk

½ cup icing sugar

3-4 drops rose water


  1. Pre heat the oven to 180°C
  2. Unroll the pastry and cut each sheet into 8 equal rectangles.
  3. Combined the raspberries, rosewater and maple syrup. Divide the mixture between 8 rectangles.
  4. Brush the edges with the plant milk and place another rectangle on top. Using a folk bind the two layers of pastry together.
  5. Brush with a little extra milk and place in the preheated oven for about 20-25 minutes until lightly golden.
  6. Combine all the icing ingredients till you have a smooth runny paste, you may need more icing or milk. Set aside.
  7. When the Tarts are cooked, remove from the oven and let cool completely before drizzling with the icing and sprinkling with rose petals.

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