Food & Cooking Recipes Breakfast & Brunch Recipes Honeyed Fruit Tartlets 3.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2018 Print Rate It Share Share Tweet Pin Email Servings: 12 Yield: 12 Plums or strawberries stirred with honey, lime juice, and lime zest top puff pastry squares sparkling with sanding sugar. Ingredients 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 ¼ cup honey Finely grated zest of 1/2 lime, plus 1 to 2 tablespoons fresh lime juice Pinch of coarse salt Directions 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. 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. 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. Rate it Print