Easy Fruit Pastries/Tarts

This is from an old "Sunset" Magazine recipe;

I hesitate to call it a recipe, because it's mostly just assembly.

So easy! And surprisingly delicious.

The base is simply commercially made puff pastry shells, thawed then rolled out and topped with fruit, then baked and brushed with a jam glaze.

Note: If you would like a PRINTABLE copy of this recipe ~ Please click HERE.

Almost any fruit will do.

I usually use fresh; like this very small pear.

Or a sliced plum. fig, thinly sliced apple, or peach, etc.

You can brush the pastry with an egg wash before baking, dust them with powdered/confectioner's sugar after baking, or drizzle with a powdered sugar glaze to finish.

The original recipe calls for canned fruit, but I prefer fresh when available.

These little individual pastries make a wonderful breakfast or brunch treat.

They are also delicious served warm as a dessert.

Quick Fruit Pastries/Tarts

Makes 6 tarts

Note: Thaw the frozen shells in the refrigerator the night before; they take an hour to thaw at room temperature. These are best when served fresh and crisp from the oven.

Ingredients:
1 package (about 10 ounces) frozen puff pastry shells, thawed
2 cups pitted fresh cherries, or about 36 fresh apricot halves (or the same amount of canned fruit, well drained)
2 tablespoons sugar
About 1/4 teaspoon ground cardamom, ground cinnamon, or ground nutmeg
4 tablespoons fruit jam (cherry, raspberry or apricot, etc.)

On a lightly floured board, roll out each pastry shell to make a 6-inch circle. Place on ungreased rimmed baking sheets.

Top each with about 2/3 cup cherries, or apricot halves; sprinkle each with 1 teaspoon sugar and a light dusting of spice.


Bake, uncovered, in a 400* (F) oven for about 25 minutes until golden brown.

Spread 2 teaspoons jam over top of each to glaze. Serve warm, plain or with sour cream, whipped cream, or ice cream, if desired.

Click HERE for a printable copy of this recipe.