Puff Pastry Berry Tartlettes
Are you ready to get out of your box?
This is a good, safe way to start:
Step one: make Rough Puff Pastry from yesterday’s post (HERE) Then take a day off.
Step two: Take advantage of any fresh berries or fruits in season.
Step three: In half an hour you can have these on your dessert platter.
Ingredients:
1 sheet rough puff pastry (or use the easy way out with frozen)
Fresh berries (or fresh fruit in season)
Brown sugar
Butter
Powdered sugar - sifted
Directions:
Roll out puff pastry 1/8” to 1/4” inch thick. (Experiment with this - some people like their tarts hefty, other like them thin and delicate)
Using a cookie cutter (or just a round glass) cut into rounds. (Save scraps to bake later sprinkled with cinnamon sugar)
Place on baking sheet, allowing room between tarts.
Arrange fresh fruit on surface of each tart - allow room around the edges.
Sprinkle with brown sugar, then top with a bit of butter.
Bake at 400 degrees until browned (about 15 to 18 minutes - watch them!)
Remove to wire racks, cool slightly, and sift powdered sugar over tops.
Arrange on serving platters and enjoy the compliments!
For a free download of how to shape puff pastry - go to your web browser and type this: Shaping Store-Bought Puff Pastry
It will take you to a Cooks Illustrated download page...
Puff Pastry Berry Tartlettes
6/26/09
Where have I been all my life? In Utah? It’s good I didn’t grow up in France, or I would have spent my entire life over-indulging in pastries like this. As I said in the last post - a food snob I’m NOT, but after this I’m reconsidering... These delicious tarts are easy enough to make in your sleep once you’ve mastered the Rough Puff Pastry in the last post. Surprise yourself and become a food snob!
