Double Berry Tarts
Recipe Ingredients:
| 1/4 | cup | sliced almonds |
| 1/4 | cup | granulated sugar |
| 1 | pkg | (17.3oz) frozen puff pastry sheets (2 sheets), thawed |
| 1 | large | egg white, lightly beaten |
| 8 | large | strawberries, hulled |
| 2 | container | (6oz ea.) raspberries |
| confectioners sugar (garnish) |
Recipe Instructions:
| 1. | Pulse almonds and granulated sugar in food processor until nuts are finely ground (can be stored at room temperature in a ziptop bag up to 2 weeks before using). |
| 2. | Line a baking sheet with wax or parchment paper. Unfold one pastry sheet on a lightly floured surface; gently roll out seams with rolling pin until surface is flat. Cut into four 5-inch squares. |
| 3. | Working with one pastry square at a time, cut off a 1/2-inch wide strip from each side of the square. Brush edges of square with egg white; top each side of the square with a dough strip, building a double-thick pastry edge. Square off edges of tarts with a large knife. Crimp pastry edges with a fork. |
| 4. | Transfer tart shells to prepared baking sheet. Repeat with remaining pastry, making a total of 8 tart shells. Freeze shells 1 hour or until hard. (can be stored in a freezer container lined with wax paper, to be used when ready.) |
| 5. | When ready to bake, heat oven to 400F. Line a large baking sheet with nonstick foil. Remove frozen tart shells and sprinkle surface of each shell (including edges) with a rounded tsp almond sugar mixture; place on prepared baking sheet. Cut a strawberry in 4 slices and overlap in center of each tart shell. Sprinkle with 1/2 tsp almond sugar. Bake 24 minutes, or until puffed and golden. |
| 6. | Cool tarts on sheet on wire rack 10 minutes. Top tarts with fresh raspberries. Serve warm or at room temperature, dusted with confectioners sugar. Yield: 8 tarts. (Plan Ahead: You can make and freeze unfilled tart shells up to 3 weeks before baking. Fill unthawed shells and bake right before serving.) |
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