Hot cross buns should be made with real fruit. That would be so much better. None of this dried fruit and preserved peel business.
Here’s my fresh fruit alternative- because Autumn deserves better than sultanas. Have a happy Easter. Hope it’s lovely, wherever you are xx
B L A C K B E R R Y P O P T A R T S :
[makes 12 tarts]
- 250g grapes, apples or pears [I used grapes]
- 1 generous handful blackberries [or any frozen berries will do]
- 50g sugar
- juice of 1 lemon
- 1 tsp grated ginger
- 2 Tbsp coconut milk
- 1 Tbsp cornflour mixed with 2 Tbsp water
- 300g flour
- 200g butter
- grated rind 1 lemon
- 1 tbsp water
- 1 egg, lightly beaten + 1 Tbsp milk or cream [egg wash]
- 150 g icing sugar
- reserved blackberry juice, about 2 Tbsp
- 2 tbsp coconut milk
- 2 tbsp toasted coconut, shredded or flakes
- Heat oven to 180°C / 350° F.
- Gently simmer all filling ingredients [except cornflour mixture and coconut milk] for around 10 minutes in a small saucepan until fruit soft and jam-like and sugar dissolved. Scoop about 2 Tbsp of berry juice from saucepan to reserve for your icing. Add coconut milk. Over low heat, slowly dribble in cornflour and stir continuously until it reaches a thick, paste-like consistency. Remove from heat and set aside.
- Place flour and lemon rind in a bowl, add butter and rub flour through with your fingers until mixture resembles fine breadcrumbs- then add water and egg and mix to combine. Work until pastry is smooth, shape into a ball and wrap in clingfilm or a plastic bag and chill for 30 minutes.
- Roll out pastry 3-4mm thick, cut out squares around 5cm x 5cm- you should have enough pastry to cut 24 squares. Place 12 squares onto an oven tray with a small space between each. Paint a 1cm strip of egg wash around the outside edges of your pastry on the tray.
- Place a tablespoon of berry filling into the middle of each of the 12 squares- then gently put a lid on the top of each square. Press the prongs of a fork around the edges to seal each tart, then make a few steam holes in the lid of tart.
- Brush egg wash over the tops of tarts and place in oven for around 20 minutes or until golden.
- Once tarts are cooled, mix all icing ingredients together and spoon over top of tarts. Sprinkle with toasted coconut if you want.