Individual Fruit Tarts – a delicious recipe with pastry short, sugar, sugar, apricot preserves, fruit fresh, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
PREHEAT OVEN TO 425F (220C).
2
Roll out the pastry and cut circles about 5-inches across using a cookie or biscuit cutter.
3
Gather into a ball the dough remaining from the cutouts, roll again and cut additional circles.
4
Sprinkle with about 2 tablespoons of sugar, stack with waxed paper between and refrigerate, or better, freeze.
5
Prepare the fruit by peeling, coring, slicing thinly and tossing with lemon juice.
6
Warm the jam using 1 tablespoon or 2 of water if needed.
7
Taking a disk of dough, turn the edges up as though making a small pizza.
8
Spread a little apricot jam over the pastry.
9
Put a few slices of overlapping fruit on, paint with more apricot jam, sprinkle with a tablespoon of sugar and dot with butter.
10
Bake for 15 minutes.
11
The pastry edges should be golden brown.
232
kcal
Calories
20
g
Fat
14
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 x pastry short, rolled out to about 1/8in thickness, ½ tablespoons sugar granulated, 2 tablespoons sugar granulated, to sprinkle on rolled pastry, 1 x apricot preserves (jam) warmed, and more.
Yes, Individual Fruit Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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