Individual Fruit Tarts


Short pastry rolled out to about 1/8-in thickness
12 tablespoons Granulated sugar
2 tablespoons Granulated sugar to sprinkle on rolled pastry
Apricot jam, warmed
1/2 Lemon, juice only


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.




12.0 servings


Tuesday, December 8, 2009 - 10:30pm



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