Fruit tartlets are perfect for summer. Store-bought puff pastry dough is topped with ripe fruit and a sprinkle of brown sugar. After a stint in a hot oven, the end result is magic. The fruit turns into pools of sweet jam. The pastry rises above the gooey filling and creates a flakey golden barrier. To assure perfection, it’s important to use ice-cold pastry (straight out of the freezer works best), a really hot oven, and egg wash.
The how to…
9 three inch square tartlets
1 sheet frozen puff pastry, barely thawed
1 egg beaten with 1 tsp water, for egg wash
1Tbsp brown sugar
1 pint fresh blueberries, rinsed and dried
Plum + blueberry version:
3 ripe plums, pitted, halved, and sliced
1/2 cup blueberries, rinsed and dried
- Prepare tartlets. Preheat oven to 425 degrees. Unfold frozen puff pastry sheet (it will essentially break into three 3×9 sheets) and cut into 3 inch squares. Place squares on a sheet pan lined with parchment paper. Lightly brush the tops of each square with egg wash.
- Top with desired fruit. Arrange fruit in center of squares, leaving room around the edges. Sprinkle with brown sugar. Bake until the fruit is soft and the pastry is golden brown, about 15-20 minutes. Remove from oven and let cool. Dust with powdered sugar or drizzle with glaze, serve immediately.
*I used Pepperidge Farm puff pastry sheets. For this recipe, I used 1 of the 2 ready to bake sheets. If using both sheets, double the fruit amount.