Puff Pastry Fruit Tarts

I was asked to provide some baking for our Church bake sale yesterday and had no idea what to make.  I wanted to do something other than cookies, loaves or squares.  I decided on these puff pastry fruit tarts with an almond crème filling.  Thankfully I had a few left over to eat at home.  They were delicious if I do say so myself.  And extremely easy as well.

Although the recipe calls for homemade puff pastry dough, you can easily use a package of prepared dough from the grocery freezer isle such as Tenderflake!

Making the almond crème is easy.  The recipe follows below.  It will store in the refrigerator or freezer for up to 3 days.

Simply roll the puff pastry dough out to approximately 13 by 16 inches, about 1/8″ thick.  Cut into circles using a 2 1/2″ round cookie cutter, cutting close together to utilize as much as the dough as possible.  You should get 24 to 30 circles.  Spread circles out onto a parchment line baking sheet.  Dock each circle leaving a 1/2″ border un-docked.  Brush with egg wash.

Spread about 1 tbsp. of almond crème on pastry circle, again leaving 1/2 border around all sides.  Add fruit atop almond crème, pressing in slightly.  I used raspberries, blueberries and bananas.

Brush each tart with melted butter and sprinkle with sugar.  Preheat the oven to 400 degrees and freeze the tartlets for 15 minutes.

Remove from freezer and bake for 18 to 20 minutes, until the sides puff up and tarts are a golden brown color.  Brush with apricot glaze and allow to cool.

These would make a great addition to any brunch buffet or even a sweet treat with a cup of tea!

Enjoy!

Puff pastry fruit tarts

Maureen Reynolds

These easy puff pastry fruit tarts start with store bought puff pastry. A layer of frangipane (almond creme) is topped with fresh fruit and baked to perfection. Apricot glaze give them a sweet finish.

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 5 minutes mins

Course Dessert

Cuisine American

Servings 25 tarts

Equipment

• Mixing bowl
• Cookie sheet
• Rolling Pin
• 2 ½ inch round cookie cutter

Ingredients

  

1x2x3x

Frangipane (almond filling)

• 1 ½ cups ground almonds almond flour
• ½ cup butter at room temperature
• ½ cup + 2 tbsp. sugar
• 1 egg
• 1 egg yolk

For Tart

• 1 Sheet frozen puff pastry dough, thawed
• 1 egg, beaten with a splash of water
• fresh raspberries, blueberries, or bananas
• ⅓ cup butter, melted
• 3 tablespoons granulated sugar
• ½ cup apricot jam

Instructions

Prepare Frangipane Filling

• Cream the butter and sugar together until smooth. Add first the egg and mix well. Add egg yolk and mix again until smooth. Mix in the ground almonds. Keep covered and refrigerated until ready to use

To Assemble Tart

• Roll thawed pastry dough out to approximately 13 by 16 inches. Using a 2 ½ inch cookie cutter, cut circles close together to prevent waste. Place on cookie sheet lined with parchment paper or non-stick baking mat. Dock the centre of each circle with a fork, leaving a ½ inch border un-docked. Brush each with egg wash.
• Place 1 tablespoon of frangipane onto the centre of each circle; top with 3 pieces of fresh fruit, pressing lightly into frangipane. Brush each with butter and sprinkle with sugar. Place in the freezer for 15 minutes.
• Preheat oven to 400℉ while tarts are in the freezer.
• Remove tarts from freezer and bake 18 to 20 minutes, until golden brown and puffy. Remove from oven and brush with apricot jam. Allow to cool completely.

Notes

Store in an airtight container for up to 3 days.

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https://www.redcottagechronicles.com/baking/puff-pastry-fruit-tarts/

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