Pear, Cherry, and Pine Nut Tartlets |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 9 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 cup apricot jam | 1/2 teaspoon almond extract | 1 large Barlett pear (about 8 ounces), peeled, halved, cored, cut into 1/4-inch cubes |
| 3/4 cup dried Bing cherries (about 4 ounces), coarsely chopped | 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed but still very cold | 1 large egg yolk, beaten to blend |
| 2 tablespoons pine nuts, toasted | ||
| 1 | Preheat oven to 400 F. Line baking sheet with parchment paper. Mix jam and almond extract in small saucepan. Transfer 3 tablespoons jam mixture to medium bowl. Add pear and cherries; toss. |
| 2 | Using 3-inch-diameter cookie cutter, cut 9 rounds from puff pastry; discard trimmings. Arange rounds atop baking sheet, spacing evenly. Pierce center of pastries with fork, leaving 1/4-inch edge unpierced. Brush edges with beaten egg yolk. Mound fruit mixture in center of pastries, pressing to compact. Bake until golden brown, about 25 minutes. |
| 3 | Heat remaining jam mixture in saucepan over medium-high heat until just beginning to boil. Brush jam mixture over filling and pastry edges. Sprinkle with pine nuts. Transfer tarts to rack and cool completely. |