Individual fruit tarts
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Short pastry rolled out to about 1/8-in thickness | ||
| 12 | tablespoons | Granulated sugar |
| 2 | tablespoons | Granulated sugar to sprinkle on rolled pastry |
| Apricot jam; warmed | ||
| Fresh fruit such as Golden Delicious apples, Pears and so forth | ||
| Butter | ||
| ½ | Lemon, juice only | |
Directions
PREHEAT OVEN TO 425F. Roll out the pastry and cut circles about 5-inches across using a cookie or biscuit cutter. Gather into a ball the dough remaining from the cutouts, roll again and cut additional circles. Sprinkle with about 2 tablespoons of sugar, stack with waxed paper between and refrigerate, or better, freeze.
Prepare the fruit by peeling, coring, slicing thinly and tossing with lemon juice. Warm the jam using 1 tablespoon or 2 of water if needed.
Taking a disk of dough, turn the edges up as though making a small pizza. Spread a little apricot jam over the pastry. Put a few slices of overlapping fruit on, paint with more apricot jam, sprinkle with a tablespoon of sugar and dot with butter. Bake for 15 minutes. The pastry edges should be golden brown.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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