These amazing peach filled tart pies are a perfect recipe for a kids snack, they only takes 45 minutes, it is the perfect recipe for the kids to join in cooking for a day full of fun, and they will love the result as well! Only 25 minutes to prepare and another 20 minutes to cook, these are perfect to make on a boring, lazy Sunday in the house with your family!
This recipe creates 12 pie tarts, only has 330 per tart, is quick, easy to make, and has a short list of budget ingredients which means it is also cheap to make! There is nothing not to love about this fruity snack, and it is the best recipe for the kids! So, what are we waiting for, let’s get cooking!
Peach melba tart pies- ingredient list!
There is just a short list of budget friendly ingredients that are needed to make these tart pies, yet even though they do not require many ingredients and are so easy to make, they are still bursting and full of amazing flavour! Here is the list of ingredients that you need;
Ingredient list;
200 grams of raspberries
410 grams can peach slices in fruit juice, drained and chopped
1 tbsp cornflour
1 tbsp honey
2 x 320 grams shortcrust pastry sheet
1 egg, beaten
150 grams of icing sugar
freeze dried raspberries or sprinkles, optional
That is it! See how short the list is, that is all of the ingredients that lead to this amazing result!
Peach tart pies- amazing 45 minute recipe- method!
Step 1
Set 6 plump raspberries aside and tip the rest into a bowl. Add the peaches and toss together. Grab a small bowl and combine the honey and the cornflour together and mix it until it makes a paste, pour over the earlier prepped fruit and combine it all together.
Step 2
This next step is a little tricky so parents- maybe you should take control at this time. Unroll the pastry sheets and use a pizza cutter to cut out 6 rectangles from each one. Turn a piece of pastry so the long side is nearest to you, and fold it in half like a book, to create a fold down the middle.
Step 3
Open the pastry up, and using a large serving spoon, scoop your fruit raspberry and peach mix onto one side of the pastry, leaving a border of about 1cm around the edge. Beat your egg in a cup using a fork and brush it onto the edges of your pastry, and close it over to seal the pastry. Use a fork to seal the edges all the way around, then brush all over with more egg. Poke a few air holes in the top with the fork. Repeat with the remaining pastry and filling.
Step 4
Arrange the pop pies on a baking sheet lined with baking parchment and chill for at least 30 mins, or for up to 24 hrs. Alternatively freeze for up to 2 months. Heat up your oven to 200C and bake your pies in the oven for at least 20 minutes or until they turn golden brown. If cooking from frozen, bake for an extra 5 mins.
Step 5
Meanwhile your pies are baking, we are going to make our icing! Crush up the remaining raspberries until they are liquid and mix it with the icing sugar, to make a thick icing. Spread it thinly over the pies creating a thin layer, and sprinkle your freeze dried raspberry’s over the top. And your pies are ready to be enjoyed! The perfect breakfast, snack or desert for the full family!
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