Chef Antonio Carluccio’s Fruit pastels recipe, brought to you by MiNDFOOD
Makes 120 pastels
juice of 1½ lemons
a little vegetable oil
caster sugar, to dust
1 Place jam and lemon juice in a pan and stir over a medium heat until jam has softened and the mixture resembles a sticky paste.
2 Lightly grease a small ceramic tray with the oil.
3 Pour in the mixture and leave to cool.
4 Cut mixture into small cubes and roll each into walnut-sized balls.
5 Dust with sugar before placing into paper petit fours cases.