Pluot Tartlettes

Category,
Yields14 Servings
 4 Pluots (about 3/4 pound), pitted and cut in 1/4-inch slices
 2 tbsp Sugar
 ¼ tsp Cinnamon
 ¼ tsp Nutmeg
 8 oz Frozen Puff Pastry, thawed
 8 oz Plum or Apricot Jam
 Whipped Cream, for serving (optional)
1

Preheat the oven to 400 degrees.

2

In a medium bowl, toss the fruit with sugar and spices.

3

On a lightly floured surface, roll out the puff pastry until 1/8-inch thick and cut out eight 4-inch circles, gathering remnants and re-rolling the pastry if necessary.

4

Arrange the pastry discs on a lightly greased baking sheet and brush them with 1 teaspoon jam each. Curl up the edges in to form a 1/2-inch border and arrange four to five pluot slices in each cup, overlapping them slightly.

5

Bake the tartlets for 15 to 20 Minutes, or until the pastry is golden brown. Cool on a rack and serve warm with whipped cream or vanilla ice cream.

Category,

Ingredients

 4 Pluots (about 3/4 pound), pitted and cut in 1/4-inch slices
 2 tbsp Sugar
 ¼ tsp Cinnamon
 ¼ tsp Nutmeg
 8 oz Frozen Puff Pastry, thawed
 8 oz Plum or Apricot Jam
 Whipped Cream, for serving (optional)

Directions

1

Preheat the oven to 400 degrees.

2

In a medium bowl, toss the fruit with sugar and spices.

3

On a lightly floured surface, roll out the puff pastry until 1/8-inch thick and cut out eight 4-inch circles, gathering remnants and re-rolling the pastry if necessary.

4

Arrange the pastry discs on a lightly greased baking sheet and brush them with 1 teaspoon jam each. Curl up the edges in to form a 1/2-inch border and arrange four to five pluot slices in each cup, overlapping them slightly.

5

Bake the tartlets for 15 to 20 Minutes, or until the pastry is golden brown. Cool on a rack and serve warm with whipped cream or vanilla ice cream.

Pluot Tartlettes

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