Fruit Danish Tartlets

Preparation info
  • Makes


    Fruit Danish Tartlets
    • Difficulty


Appears in

By James Peterson

Published 2009

  • About

There are several styles you can use for enclosing fruit in Danish pastry. Ideally the fruit should be cooked ahead of time so it doesn’t release a lot of liquid as it bakes, making the pastry soggy. If you want to use berries, it is best to use them in the form of preserves or cook them down with sugar, and put them in the Danish twirls shown. Round fruits such as apricots, pears, plums, and peaches can be halv