Rating: 3.55 stars
29 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 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

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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

Instructions Checklist
  • 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 star values: 9
  • 4 star values: 5
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 3
Rating: Unrated
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.