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Puh Pastry Fruit Tart

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Ingredients
  Frozen puff pastry sheets 8 5⁄8 Ounce, thawed (Half Of 17.25 Ounce Packages)
  Egg 1 , beaten to blend
  Almond paste 7 Ounce (1 Package)
  Whipping cream 3 Tablespoon
  Apricot jam 1⁄2 Cup (8 tbs)
  Ground ginger 1⁄4 Teaspoon
  Sliced assorted fresh fruit 1⁄2 Cup (8 tbs)
Directions

Preheat oven to 400°F.
Cut 3/4 inch wide strip off each side of pastry and reserve.
Roll out pastry square on work surface to 9 1/2 inch square.
Brush edges of square with egg glaze.
Arrange 3/4 inch wide strips atop edges, forming raised border.
Brush border with glaze.
Pierce center of pastry all over with fork.
Bake until pastry is golden brown, about 25 minutes.
Meanwhile, blend almond paste and cream in processor until almost smooth.
Spoon almond filling into center of tart and spread evenly.
Bake 5 minutes.
Transfer to rack and cool.
Melt jam with ginger in heavy small saucepan over low heat, stirring frequently.
Arrange fruit decoratively atop tart.
Brush jam glaze over fruit.
Cut tart into squares and serve.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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