Puff Pastry Tartlets

These are the quickest mid-week puddings ever!   Individual tartlets of puff pastry with sliced fruit, sweetened with honey and just dusted with icing sugar so they are light and fruity, but not overpoweringly sugary.  The cheat factor is using bought ready-rolled puff pastry, as it is the perfect depth, and halves the (already short) preparation time.    I was experimenting with different fruits, and prefer the three below - apricot with pistachio, apple and cinnamon and pear with almond.   A whole packet of the pastry makes a lot, so keep the rest of the pastry to make the Tarte Tatin I'll be putting on the website for the weekend!

Puff Pastry Fruit  Tartlets

Puff Pastry Fruit Tartlets

1 pack ready rolled puff pastry

1 egg yolk, beaten

honey (approx ¼ jar), microwaved so it is runny

Fruit:

apricots, halved

a few pistachio nuts

dessert apple, cored and cut into slices, skin on

dusting of cinnamon

dessert pear, skin off, cut into slices

a few almonds

icing sugar to dust

Pre-heat the oven to 180 deg C.     Line a baking tin with non-stick parchment.

For single tartlets, cut the pastry into oblongs about 5” x 2/5”/12cm/7cm, marking a smaller oblong inside the larger one (about ½”/1.5cm), to make a border.  Brush the border with the beaten egg yolk.

Within the border of the tartlet, pour/brush some honey to act as a base for the fruit.  Arrange the fruit, with appropriate nuts, and pour some more honey over the top.  Bake until the border has risen and is golden brown, and the fruit cooked but not browned – about 10-15 minutes or so. 

Dredge with icing sugar and eat hot or cold, with custard/ice cream/yoghurt.