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Summer Fruit Tarts




Source of Recipe


Marla


List of Ingredients




Summer Fruit Tarts


Fruit Filling


1 pint fresh raspberries
1 pint fresh blueberries
1/4 cup sugar
zest and juice of 1 lemon
1 tsp. cornstarch
1/8 tsp. cinnamon
1/4 tsp. salt

Pastry Crust

1 pkg. (17.3 oz.) frozen puff pastry sheets, thawed
1 egg + 1 T. cream, beaten
2 T. raw sugar



Recipe




In a bowl, combine the fruits, sugar, lemon zest and juice, cornstarch, cinnamon and salt. Stir to combine.


Roll out the 2 sheets of pastry, cut each sheet into fourths (for a total of 8 squares). Place the pastry on 2 parchment lined baking sheets (four squares per baking sheet). Divide the fruit filling among the 8 pastry squares, placing filling in center of each squad and leaving a 1" border around each square. Pinch the four corners of each square to form a tart and then fold in the sides of each square to enclose the filling (it will just make a thin border of pastry around the filling to form a "tart". Brush the exposed pastry with the egg and cream mixture and sprinkle on the raw sugar. Bake in preheated 425o oven for 25 minutes, on middle shelf, one baking sheet at a time (unless you have an oven large enough to hold the sheets side by side). Remove from baking sheet, serve warm with vanilla ice cream or whipped cream.

Makes 8 tarts.