Description
Delightful tarts with flaky puff pastry and sweet fruit jam filling. Perfect for any occasion.
Ingredients
Scale
- 2 sheets (14-16 oz total) all-butter puff pastry, thawed
- 1 cup (250g) fruit jam or preserves (e.g., raspberry, apricot, strawberry)
- 1 large egg
- 1 tbsp water or milk
- 1/4 cup powdered sugar (optional, for dusting)
- 1/2 tsp lemon zest (optional, for jam)
Instructions
- Prepare Puff Pastry: Thaw your puff pastry sheets according to package directions. Lightly flour your work surface and gently unfold one sheet of pastry.
- Roll and Cut Pastry: Gently roll the pastry sheet to about 1/8 to 1/4 inch thickness. Using a 3-inch round cookie cutter, cut out circles.
- Score and Pierce: For each pastry circle, use a smaller 2-inch round cookie cutter to gently score an indentation in the center. Pierce the center of each scored circle several times with a fork.
- Prepare and Apply Egg Wash: In a small bowl, whisk together 1 large egg and 1 tbsp of water or milk until combined.
- Prepare Jam Filling: Stir 1/2 tsp lemon zest into your 1 cup of fruit jam. If your jam is thick, warm it slightly to achieve a spreadable consistency.
- Fill Tarts: Spoon 1 to 1.5 teaspoons of the prepared jam into the center of each scored puff pastry circle.
- Crimping (Optional): For an elegant touch, gently press the tines of a fork around the outer edge of each tart.
- Preheat Oven and Arrange: Preheat your oven to 400°F (200°C). Arrange the assembled tarts on prepared baking sheets.
- Bake Tarts: Bake for approximately 12-18 minutes, or until the pastry is puffed, golden brown, and the jam is bubbling gently.
- Cool and Finish: Carefully remove the tarts and transfer them to a wire cooling rack. Allow them to cool for at least 20-30 minutes.
Notes
Store leftover tarts in an airtight container for up to 2 days. To maintain their flakiness, reheat in the oven at 350°F (175°C) for about 10 minutes.
Nutrition
- Serving Size: 1 tart
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 70mg