Puff Pastry Tarts

29 Ratings
  • 5 9
  • 4 5
  • 3 11
  • 2 1
  • 1 3

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.

Everyday Food, May 2013

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
25 mins
total:
40 mins
Servings:
8
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Ingredients

For the tart shells
For the filling

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.

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  • Meanwhile, combine fruit, sugar, citrus juice, and salt. Let stand 10 minutes. Fill shells with cream and top with fruit mixture. Serve immediately.

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Reviews (1)

29 Ratings
  • 5 9
  • 4 5
  • 3 11
  • 2 1
  • 1 3
Martha Stewart Member
05/20/2013
Yummy! Made these tonight for dessert. I forgot to brush with egg and they still turned out golden brown. My first time working with puff pastry. Thank you so much for the idea.
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