Chef Paulette's Savory Fruit Tarts - WSMV News 4

Chef Paulette's Savory Fruit Tarts

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1 sheet puff pastry, cut into nine even squares

3-4 small apricots, pitted, and sliced into thin wedges

5-6 strawberries, trimmed of green, sliced into 1/8-inch slices

1/3 cup sugar

1 teaspoon cinnamon

2 small sprigs fresh rosemary, leaves minced, stems discarded

1/4 cup olive oil

Preheat oven to 400 degrees F.

Place the puff pastry squares on a parchment-lined sheet pan leaving some space between them. Score an inner square in each one to create a border. Don't cut through the dough completely, just a surface cut. Gently poke the knife a few times around the inner square. Place some apricot slices to fill in one layer each of 3-4 inner squares. Place strawberry slices in the rest of the inner squares leaving the borders uncovered. Sprinkle sugar evenly over the fruit and dough borders. Sprinkle minced rosemary on top of fruit. Drizzle lightly with olive oil over fruit and borders — very lightly!

Bake for about 10 minutes until pastry is golden brown. You may want to turn the pan once during baking.

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