Easy Fresh Cherry Tart Recipe
An easy and delicious recipe for brunch or desssert featuring fresh fruit in a puff pastry basket.
Servings: 8 servings
Equipment
- flat metal spatula
- fork for beating egg
Ingredients
- 1 17 ¼-ounce package Peppgeride Farm puff pastry thawed
- 1 egg beaten with fork
- ¼ tsp. cup granulated sugar
- 4 ounces almond paste grated with course side box grater
- 16 fresh cherries pitted and halved
- ¼ cup apricot jam warmed and melted in microwave for 10-15 seconds
- vanilla ice cream or sweetened whipped cream optional, for topping
- mint leaves for garnish
Instructions
- Adjust oven racks to the upper and lower middle positions and pre-heat oven to 425˚F.
- Working with one sheet of puff pastry at a time on a lightly floured work surface, cut each pastry sheet into four equal squares.
- Working with one square at a time, fold each side of the puff pastry 1/2-inch, and then unfold to form a crease.
- Brush the 4 corners with egg wash and then pinch each corner to from a 4 cornered lipped square.
- With a flat spatula transfer the dough squares to a parchment-lined sheet pan, spacing them about 2 inches apart. (4 per sheet)
- Sprinkle each square with 1/2 teaspoon sugar, then sprinkle with 1 tablespoon grated almond paste. Arrange fruit on top of almond paste and add another layer of sugar and almond paste.
- Bake in preheated oven until golden brown, switching and rotating the sheet pans halfway thorugh baking to ensure even browning, 15-20 minutes.
- Slide parchment with tarts onto rack to cool.
- With the pastry brush, brush the tarts with the melted apricot jam.
- Serve with vanilla ice cream or sweetened whipped cream and a mint leaf to garnish.