Hearts full of fruit
These almondy hearts have been the answer to our search for a frugal, make-ahead pudding that looks beautiful
What you need:
- 375g all-butter puff pastry
- A little plain flour, for dusting
- 1 medium egg yolk, lightly beaten
- Icing sugar, for dusting
- 175g white marzipan
- A small selection of fruit: berries, freshly sliced nectarines, peeled and sliced eating apples
- 25g butter, melted
- 3 tbsp caster sugar
TIP: To make your own templates, use thin cardboard such as an empty cereal packet. Draw a heart shape 12cm across at its widest point and the same lengthways. Alongside it, draw a second heart shape, 1.5cm smaller all round than the first one (therefore 9cm across at its widest point). Cut out both shapes.
From The Higgidy Cookbook by Camilla Stephens.