Valentine's Fruit Envelope Recipe

WRITTEN BY

SERVES:

2–4

Prep Time:

10 MINUTES

Cook Time:

25–30 MINUTES

This Valentine's Fruit Envelope turns whatever stone fruit you've got into something unexpectedly lovely. Jam, berries, and diced summer fruit folded into crisp pastry — it's part galette, part hand pie, all show-off. The open-top design means you get caramelised edges and a peek at what's inside. Serve it warm with a scoop of ice cream, or let it cool and slice it up for afternoon tea. Works just as well with plums, peaches, nectarines, or apricots — whatever's in season or sitting in your fruit bowl.

_INGREIDENTS:

1 sheet shortcrust pastry, cut into a square
2 Tbsp jam of your choice
½ cup blueberries
½ plum, diced
½ peach, diced
½ nectarine (or any stone fruit you like), diced
1 mandarin, for garnish
Extra berries and stone fruit, for serving
1 egg, beaten (for egg wash)
1 tsp brown sugar

_{INSTRUCTIONS:}

Preheat the oven to 200°C and line a baking tray with baking paper.
If needed, trim your pastry into a neat square. Use any offcuts to cut out little heart shapes with a knife or cookie cutter and set aside.
Place the pastry square onto the prepared tray. Spread the jam in the centre, leaving a clear border around the edges. Top with the chopped stone fruit and blueberries.
Brush all four edges of the pastry with egg wash.
To create the open envelope: fold the left and right sides in towards the centre so they slightly overlap. Fold the bottom edge up to form the envelope flap. Leave the top edge open so the fruit peeks out.
Brush the outside of the envelope with egg wash, sprinkle with brown sugar, and decorate with the pastry heart cut-outs if using.
Bake for 25–30 minutes, until golden, crisp, and bubbling.
Transfer to a serving plate and top with freshly chopped fruit and mandarin segments. Serve warm.

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