Tarte Soleil

Peta Mathias

Ingredients

2 packets of frozen flaky pastry in 32cm rounds (Paneton is best)
1 cup of any sweet filling you like - Xmas mincemeat, jam, quince paste, marmalade, shaved chocolate,
Chopped nuts - pistachios or almonds
1 egg yolk beaten with a little milk honey for drizzling
Dried rose petals & chopped pistachios for sprinkling

Method

Bring frozen flaky pastry to room temperature. Preheat the oven to 180 degrees centigrade.

With the paper still attached to it, roll out the first sheet of pastry onto a baking tray.

Spread with the filling, leaving 1cm free around the edge. Brush the edge with water and lay the second round of pastry on top.

Place a glass upside down in the centre to make the sun - don’t press it in, just leave it sitting there. If the pastry has got a bit soft, put the whole tray with the pastry in the freezer for 5 mins to firm it up. That way it will be much easier to cut.

With scissors, cut the pastry and paper from the edge up to the glass edge. Do quarters first then eighths then keep cutting till you have 32 sun rays.

Remove the glass and start twisting the rays. Gently pick up the ray around midway with your right hand fingers and twist twice with your left hand fingers.

Brush with egg glaze. Bake in the oven for half an hour or till golden. Drizzle with a little honey and sprinkle with rose petals & pistachios.