Honey yoghurt fruit tarts

Serves 6 
 

Ingredients

250g fresh shortcrust pastry
1/2 small pineapple, peeled, cored and cut into small cubes or wedges
3 peaches or nectarines, stoned and cut into small wedges
50g soft brown sugar
150g Greek style yoghurt with honey

Preparation

Preheat the oven to 190ºC, Gas mark 5.
Roll out the pastry on a lightly floured surface and line 6 individual flan tins or one 20cm flan tin.
Prick the pastry bases with a fork and line with greaseproof paper and baking beans. Bake blind for 15 minutes, removing the paper and baking beans for the last 5 minutes of cooking time. Allow to cool.
Coat the fruit in the sugar. Heat a frying pan over a moderate heat and arrange the fruit in a single layer in the pan. Cook for 1-2 minutes each side until golden and caramelized. Cook the rest of the fruit in batches in the same way. Transfer to a plate to cool.
Spoon the yoghurt into the pastry cases and arrange the fruit on top.
serve drizzled with the remaining syrup.