Apple and Passion Fruit Tartlets

This great recipe for apple and passion fruit tartlets is courtesy of Michel Roux and is featured in "Pastry."Photo Credit: Martin Brigdale

  • Servings: 6
Apple and Passion Fruit Tartlets

Source: The Martha Stewart Show, May Spring 2009


  • All-purpose flour, for work surface
  • 14 ounces Rough Puff Pastry
  • 6 ounces Creme Patissiere
  • 3 medium apples, preferably Gala or Golden Delicious
  • 1/3 cup superfine sugar
  • 3 passion fruits


  1. On a lightly floured work surface, roll out puff pastry to 1/16-inch thick. Using a 4 1/2-inch round pastry cutter, cut out six rounds. Brush a baking sheet with a little cold water and, using a spatula, transfer rounds to baking sheet. Transfer baking sheet to refrigerator and chill for 20 minutes.

  2. Preheat oven to 375 degrees. Prick rounds in five places with the tines of a fork. Divide creme patissiere evenly between each of the pastry rounds. Spread creme patissiere evenly, leaving a narrow border around the edges.

  3. Peel apples; slice in half and remove the stem and core. Thinly slice each half. Arrange each sliced half on a pastry round in an overlapping circle. Transfer to oven and bake for 15 minutes.

  4. Remove tartlets from oven and sprinkle with sugar. Return to oven and continue baking 5 minutes more. Immediately transfer tartlets to a wire rack using a spatula.

  5. Cut each passion fruit in half and scrape out the pulp and seeds directly onto the tartlets just before serving.


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