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Honeyed Fruit Tartlets

  • Servings: 12
  • Yield: Makes 12
Honeyed Fruit Tartlets

Source: Martha Stewart Living, September 2006


  • All-purpose flour, for work surface
  • 14 ounces best-quality thawed frozen puff pastry, such as Dufour
  • 1 large egg
  • 1 tablespoon heavy cream
  • Fine sanding sugar, for sprinkling
  • 8 to 10 small ripe plums, halved, pitted, and cut into 1/2-inch-thick wedges or 4 cups whole small or sliced large strawberries
  • 1/4 cup honey
  • Finely grated zest of 1 lime, plus 1 to 2 tablespoons fresh lime juice
  • Pinch of coarse salt


  1. Preheat oven to 375 degrees. Unfold dough on to a lightly floured surface (if needed, roll out to about 13 inches square). Trim edges, and cut dough into twelve 3-by-4-inch rectangles. Transfer to a baking sheet lined with parchment paper. Score a 1/2-inch border inside each rectangle (do not cut all the way through). Refrigerate 15 minutes.

  2. Whisk egg and cream in a small dish. Brush onto dough borders, and sprinkle with sugar. Bake, rotating once, until puffed, golden, and cooked through, 25 to 30 minutes. Transfer to a wire rack; let cool completely. Remove puffed insides from within cut border, leaving a thin bottom crust; discard insides. Shells can be stored in an airtight container at room temperature up to 2 days.

  3. Stir together fruit, honey, lime zest and juice, and salt in a medium bowl. Let stand 30 minutes. Just before serving, divide fruit mixture among pastry shells. Drizzle with juice from bowl.

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