Pluot Tartlettes
19
Nov
Nov
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.
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)