Having a stash of canned fruit and some vegan puff pastry in the fridge or freezer means you can whip up an economical, fuss-free pudding in no time. Swap the peaches here for apricots or mango, if you prefer.
Serves 6 people
- 320 g ready-rolled sheet vegan puff pastry
- Plain flour, for dusting
- 400 g can peach slices, syrup drained and reserved
- Finely grated zest and juice of 1 lemon
- 100 g icing sugar
- Preheat the oven to 180°C (350°F), Gas Mark 4.
- Roll out the pastry a little more on a lightly floured work top, trying to keep it in a rectangular shape. Cut the pastry into six evenly-sized rectangles and place on a large baking tray.
- Arrange 4–5 peach slices on each pastry rectangle in a fan pattern, then brush with some of the syrup from the can and sprinkle with lemon zest.
- Bake for 12–15 minutes until the pastry is puffed and golden brown.
- Meanwhile, gradually add the juice of the lemon to the icing sugar until you have a thin icing of a pourable consistency.
- Once cooked, allow the pastries to cool on the tray for 10 minutes before transferring to a wire rack. Drizzle each tartlet with icing and allow to set before serving.
Recipe from Broke Vegan: Over 100 plant-based recipes that don't cost the earth, by Saskia Sidey. Published by Hamlyn, December 2020. Photography by Jo Sidey. Hardcover 12.99 (octopusbooks.co.uk)