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.
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.