Individual Fruit Tarts

Recipe Ingredients

1		Pastry - rolled out
		To about 1/8-in thickness
12 tablespoons	180ml	Granulated sugar
2 tablespoons	30ml	Granulated sugar - to sprinkle on
		Rolled pastry
		Apricot jam - warmed
		Fresh fruit - such as
		Delicious apples - pears and so forth
		Butter
1/2		Lemon - juice only

Recipe Instructions

PREHEAT OVEN TO 425F.

Roll out the pastry and cut circles about 5-inches across using a cookie or biscuit cutter. Gather into a ball the dough remaining from the cutouts, roll again and cut additional circles.

Sprinkle with about 2 tablespoons of sugar, stack with waxed paper between and refrigerate, or better, freeze.

Prepare the fruit by peeling, coring, slicing thinly and tossing with lemon juice. Warm the jam using 1 tablespoon or 2 of water if needed. Taking a disk of dough, turn the edges up as though making a small pizza.

Spread a little apricot jam over the pastry. Put a few slices of overlapping fruit on, paint with more apricot jam, sprinkle with a tablespoon of sugar and dot with butter.

Bake for 15 minutes.

The pastry edges should be golden brown.

Source:
Southern Living Recipes

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