Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Puff Pastry Tarts 3.5 (29) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 40 mins Servings: 8 Macerating the fruit in a bit of sugar and acid (strawberries and balsamic vinegar are natural allies) helps draw out their natural juices and makes an ideal filling for pastry shells. Ingredients For the tart shells 1 17.5 ounce box puff pastry, thawed 1 large egg, lightly beaten Sugar, for sprinkling For the filling 3 cups fruit (such as apricots, strawberries, cherries, or mango), sliced 2 to 3 tablespoons sugar or honey 2 to 3 teaspoons citrus juice or balsamic vinegar Pinch of salt 3 cups lightly sweetened whipped cream Directions Preheat oven to 400 degrees. Unfold each sheet of puff pastry onto a parchment-lined baking sheet and cut each into 4 squares. With a paring knife, lightly score a border 3/4 inch from edges. Brush border with egg and sprinkle with sugar. Freeze 10 minutes. Bake until puffed and golden, about 15 minutes. Let cool. Gently press center to flatten. Meanwhile, combine fruit, sugar, citrus juice, and salt. Let stand 10 minutes. Fill shells with cream and top with fruit mixture. Serve immediately. Johnny Miller Print