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
cup orange juice
1 1/2 teaspoons light corn syrup
1 teaspoon cornstarch
5 oz.) container vanilla pudding (⅔ c.)
2 cups assorted fresh fruit (such as peeled, thinly sliced, and halved
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.
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.