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Prickly pear jam Tartlets

Prickly pear jam

Prickly pear jam Tartlets 
Recipe: Anel Potgieter

Preparation: 8 minutes
Cooking: 45 minutes


500 g peeled prickly pears
2 cups sugar
2¼ cups water
2 T lemon juice
1 t cumin seeds
pinch of salt
Put the sugar, water in a pot and slowly bring it to a boil, the sugar must be dissolved before the water cooks. Place the prickly pears, lemon juice and cumin in the syrup. Cook slowly for about 45 minutes until soft and transparent. Bottle and store.
Recipe: Daleen van der Merwe

Makes: 12
Preparation: 15 minutes
Cooking: 8—10 minutes
Temperature: 200 °C
1 roll puff pastry, thawed
egg wash for glasing
prickly pear jam
ground cinnamon
lemon zest
Roll out the pastry slightly thinner.
Cut out round about 30—50 mm in diameter, with a sharp cookie cutter.
Using a sharp cookie cutter, 10 mm in diameter, to cut holes in the centre of half of the rounds.
Put the full rounds on a greased baking sheet, moisten the edges, and place the pastry rings on top. Press down lightly and brush with the egg wash.
Bake for 8—10 minutes at 200 °C.

Fill with prickly pear jam and dust with cinnamon and lemon zest.

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