Puff pastry fruit tarts
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.
Equipment
- Mixing bowl
- Cookie sheet
- Rolling Pin
- 2 ½ inch round cookie cutter
Ingredients
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/