Individual Fruit Tarts Recipe
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Puff pastry rounds are topped with fruit jam to make these sweet appetizers. Set out bowls of cheese and honey to let guests finish them off as they please.
Ingredients
- Butter for cookie sheets
- 1 box (17.3 oz.) puff pastry sheets, thawed
- Flour, for dusting
- 1/4 cup strawberry jam
- 1/4 cup blueberry jam
- 1/4 cup seedless raspberry jam
- 1 cup each small or wild strawberries, blueberries, and raspberries
- 1 cup mascarpone cheese
- 1 cup fromage blanc cheese
- 2 assorted honeys
- Preheat oven to 450 degree F and arrange racks in upper and lower thirds of oven; lightly butter 2 large cookie sheets and, on a lightly floured surface, roll each into a 10-by-13-inch rectangle. Using a 4-inch square cutter, cut one sheet into six squares and using a 4-inch biscuit cutter, cut the other sheet into six rounds. Transfer to prepared sheets, placing 1/2 inch apart, and chill until firm, about 15 minutes. Lay inverted cooking racks over pastry (this will create a crisp and decorative base for tarts) and bake, switching cookie sheets halfway through, until golden brown, about 12 minutes.
- Carefully remove racks and place right side up on a heatproof counter. Place cookie sheets on racks and cool completely. Remove with metal spatula.
- Working with 4 pastries at a time, spread each with 1 tablespoon strawberry jam and top with 1/4 cup strawberries. Repeat with next 4 pastries, the blueberry jam, and blueberries, then remaining 4 pastries, the raspberry jam, and raspberries.
- Serve tarts with separate bowls of cheese (for dolloping over tops) and honeys (for drizzling). Makes 12 servings.
- Calories 390, Total Fat 17.5 g, Saturated Fat 10.5 g, Cholesterol 53 mg, Sodium 432 mg, Carbohydrate 42 g, Fiber 2 g, Protein 15 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
- Percent Daily Values are based on a 2,000 calorie diet
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