PUFF PASTRY FRUIT TARTLETS RECIPE RECIPES

Steps:

• Allow puff pastry to thaw and cut sheets in half crosswise. Roll out and cut into squares 10 x 12 cm (approximately 4 - 5 inches). Whisk egg yolks with water and brush onto the edges of the pastry. Rinse a baking sheet with cold water, and place the pastry squares on it.
• Rinse berries and remove from the stems with a fork. Rinse peaches, pat dry, cut in half, remove pit and cut into slices.
• Distribute fruit in the middle of pastry squares, cover and let rest 15 minutes. Bake in a preheated oven at 225°C (approximately 425°F) for 12 minutes. Press apricot jam through a sieve, warm and brush on the finished tarts.

Steps:

• Preheat oven to 400 degrees. Unfold each sheet of puff pastry onto a parchment-lined baking sheet and cut each into 4 squares. With a paring knife, lightly score a border 3/4 inch from edges. Brush border with egg and sprinkle with sugar. Freeze 10 minutes. Bake until puffed and golden, about 15 minutes. Let cool. Gently press center to flatten.
• Meanwhile, combine fruit, sugar, citrus juice, and salt. Let stand 10 minutes. Fill shells with cream and top with fruit mixture. Serve immediately.