Side Pannel
Individual Fruit Tarts
Ingredients List
- Short pastry
- - rolled out
- - to about 1/8-in thickness
- 12 tb Granulated sugar
- 2 tb Granulated sugar
- -to sprinkle on
- - rolled pastry
- Apricot jam; warmed
- Fresh fruit
- -such as
- -Golden Delicious apples,
- - Pears and so forth
- Butter
- 1/2 Lemon, juice only
Directions
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.
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.
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