Individual Fruit Tarts
Yield
12 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry
short, rolled out to about 1/8in thickness |
* |
| 12 | tablespoons |
sugar
granulated |
|
| 2 | tablespoons |
sugar
granulated, to sprinkle on rolled pastry |
|
| 1 | x |
apricot preserves (jam)
warmed |
*
|
| 1 | x |
fruit
fresh, such as golden delicious apples, pears and so forth |
* |
| 1 | x |
butter
|
*
|
| ½ | each |
lemon
juice only |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry
short, rolled out to about 1/8in thickness |
* |
| 1.8E+2 | ml |
sugar
granulated |
|
| 3E+1 | ml |
sugar
granulated, to sprinkle on rolled pastry |
|
| 1 | x |
apricot preserves (jam)
warmed |
*
|
| 1 | x |
fruit
fresh, such as golden delicious apples, pears and so forth |
* |
| 1 | x |
butter
|
*
|
| 0.5 | each |
lemon
juice only |
|
Directions
PREHEAT OVEN TO 425℉ (220℃). 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.
