Fruit Tarts (photos)

These are popular at our house and a nice dessert to take to work or a party. These were made today for our Christmas day feast - if they last that long.

You'll need:

One package of Puff Pastry dough from the frozen pastry department at Piggly Wiggly(Makes 18).

Two cans of fruit pie filling - I used cherry and apple tonight.

I planned to dust them with powdered sugar and then decided they were more than sweet enough without adding a sugar dusting.

Muffin tins to make 18 tarts.



The puff pastry we buy comes with two sheets. I might be able to make my own if I wanted, but it doesn't seem worth it. Defrost per package directions.



Carefully unfold the sheet



and cut into nine squares.



The size needs to be expanded an inch in both directions to work, so I use my fingers to press the square thinner and make it bigger.



There is a dry side and a wetter side to each piece. The dry side goes down into the muffin tin. I sprayed the tins with Pam to help the cooked tarts release easier.



You are not trying to perfectly press the dough into the tin. The pastry expands as it heats and molds itself to the tin. The intent on placing the dough is to make a depression (cup) for the filling. They look like this when fitted into the tins.



Next portion the fruit into the pastry cups. Tonight I made apple and cherry. Blueberry, peach and any other fruit pie filling you can find would be good also. I added a shot of cinnamon to my apples. I have added almond slivers to the cherry tarts in the past but was out of almonds tonight.



I probably get anal retentive and portion carefully.







Into a 375 degree oven for about 15-20 minutes. Do not overbrown the tarts.



Finished and cool enough to remove from the tins after ten minutes rest.