Miniature Fruit Tarts


1 (17 ¼ oz.) pkg. (2 sheets) frozen puff pastry, thawed
1 beaten egg white
1/2 cup finely chopped pecans and 1 tbsp. sugar; or ½ c. pearl
1 1/2 teaspoons light corn syrup
1 teaspoon cornstarch
1 (8 oz.) carton lemon yogurt
5 oz.) container vanilla pudding (⅔ c.)
2 cups assorted fresh fruit (such as peeled, thinly sliced, and halved


Some pastry shells may bake into uneven shapes. If this happens, split the shells so the top half is even all the way around. Then, trim the bottom half so the sides are even. When you assemble the tart, it will stand upright --
On a lightly floured surface roll pastry slightly to flatten creases. Cut puff pastry circles and diamonds using 2-inch cutters. Place on an ungreased baking sheet.
Brush pastry rounds with egg white. Stir together pecans and the 1 tablespoon sugar. Sprinkle pecan mixture over pastry shapes. Or, use the pearl sugar instead of nut mixture.
Bake in a 375 degree oven for 12 to 14 minutes or until puffed and golden. Transfer pastries to a wire rack. Cool.
Meanwhile, in a small saucepan mix orange juice, corn syrup, and cornstarch. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a small bowl; cover and cool to room temperature.
In a small mixing bowl stir together yogurt and pudding.
Split pastry rounds horizontally. Spread about 1 teaspoon of the yogurt mixture on the bottom half of each round. Arrange fresh fruit atop pudding. Brush the fruit with orange juice mixture. Replace tops. Cover and chill for 1 to 24 hours.
To tote, arrange the tarts in single layers in shallow covered plastic containers or baking pans. Cover the pans with foil. Stack the pans in a cooler. Makes about 45.




60.0 servings


Wednesday, December 9, 2009 - 10:23pm



Related Cooking Videos