Individual fruit tarts

Yield: 12 servings

Measure Ingredient
\N \N Short pastry rolled out to about 1/8-in thickness
12 tablespoons Granulated sugar
2 tablespoons Granulated sugar to sprinkle on rolled pastry
\N \N Apricot jam; warmed
\N \N Fresh fruit such as Golden Delicious apples, Pears and so forth
\N \N Butter
½ \N Lemon, juice only

PREHEAT OVEN TO 425F. Roll out the pastry and cut circles about 5-inches across using a cookie or biscuit cutter. Gather into a ball the dough remaining from the cutouts, roll again and cut additional circles. Sprinkle with about 2 tablespoons of sugar, stack with waxed paper between and refrigerate, or better, freeze.

Prepare the fruit by peeling, coring, slicing thinly and tossing with lemon juice. Warm the jam using 1 tablespoon or 2 of water if needed.

Taking a disk of dough, turn the edges up as though making a small pizza. Spread a little apricot jam over the pastry. Put a few slices of overlapping fruit on, paint with more apricot jam, sprinkle with a tablespoon of sugar and dot with butter. Bake for 15 minutes. The pastry edges should be golden brown.


Similar recipes