Name: Miniature Puff Pastry Fruit Tartlets
Yield: Makes Thirty 2½-inch Tartlets
Ingredients: Apricot glaze, optional; 2 tablespoons sugar; Melted butter for brushing on the tartlets; Egg wash (see sidebar); 2 cups almond cream or frangipane; 2 cups assorted fruits such as berries, bananas, kiwis, apricots (halves sautéed), or roasted pears

Preparation info

Makes
Thirty
2½ inch Tartlets

Difficulty
Medium

Appears in

Baking

By James Peterson

Published 2009

About

These tartlets are 2½ inches across and make a delightful bite or two for breakfast or tea. You can serve three or four as a dessert or use them as petits fours. For fruits that release a lot of liquid, such as peaches and apricots, sauté them as shown or bake them as shown, then allow them to cool before using them to