These light pastries were very nice. They’re easy to make and make a lovely treat on a cold winter’s day.

Tangerine Mini Tart

Serving Size: 2


  • 4 tangerines
  • 3 sheets frozen vegan puff pastry, thawed
  • cinnamon
  • allspice
  • 1 tsp. cornstarch
  • 2 Tbs. ground almonds (optional)


  1. Squeeze 2 of the tangerines for the juice.
  2. Place in a small saucepan to heat.
  3. Add the cinnamon and allspice.
  4. Blend in the corn starch and turn on the heat.
  5. Stir the mixture o make sure it does not scorch.
  6. When the juice has become thick and clear , remove from the hat and allow to cool.
  7. Preheat the oven to 220 C / 428 F or according to instructions o the pastry package.
  8. Thaw 3 sheets of puff pastry.
  9. Place 2 sheets on a cookie sheet prepared with baking parchment.
  10. Slice 8 thin strips from the 3rd piece of puff pastry.
  11. Put a thin strip of water on each of the 4 edges of the 2 pastries on the cookie sheet and place 1 strip along each side, making each edge of the pastries slightly higher.
  12. Prick the bottom of the pastries with a fork so that they do not swell up.
  13. Carefully peel the other 2 tangerines, and using a sharp knife gently slice through the tangerines to make 4 slices from each tangerine.
  14. Place a small amount of the tangerine sauce on the bottom of each pastry.
  15. Sprinkle 1 tablespoon of ground almonds over the sauce and top with the 4 slices of tangerine.
  16. Bake in the oven for 15-18 minutes or until the edges are puffed and lightly golden.
  17. Optionally sprinkle powdered sugar before serving.