Feijoa Tarts

2 sheets pre-rolled puff pastry
8-12 feijoas
4 tablespoons softened butter
4 tablespoons ground almonds
4 tablespoons castor sugar
1 egg yolk (keep the white)
extra castor sugar

Pre-heat the oven to 220C.

Place the butter, almond meal, castor sugar and egg yolk in a small kitchen blender and process until smooth and well combined.

Peel the feijoas and slice into rings. Cut 8 12cm circles of pastry and, with a sharp-tipped knife, cut a circle about 1.5 cm in from the edge, being careful not to cut right through the pastry. Place the circles on an oven tray.

Spread some of the almond mix onto each pastry round, keeping within the inner marked circle. Cover with overlapping feijoas rounds. Wash the exposed pastry around each edge with egg white. Sprinkle each pastry with a little castor sugar and bake for 12-15 minutes until golden brown.

Serve warm, dusted with icing sugar. If desired, accompany with a scoop of ice cream or some crème fraiche.