MINI FRUIT TARTS

These were high on my list when I kept an eye out for cherry vendors on the way home the other day.  I pulled a disk of flaky pie dough from the freezer last night and let it thaw in the refrigerator overnight.  I had some goat cheese looking for a home, and lined the bottom of the tarts with some crumbles of it.  The tarts were done in time for Sunday afternoon tea and a sit-down in the shade with a book.  They would be heavenly served warm with a scoop of ice cream, too.

I had an abundance of apricots and cherries, but use whatever fruit you have.

MINI FRUIT TARTS

Makes 6 tarts

1 disk flaky pie dough

4 ounces goat cheese, or ricotta

2 tablespoons honey

3 apricots

9 cherries, pitted

Beaten egg

2 tablespoons sugar

  1. Preheat oven to 425 degrees.
  2. Flour your work surface, then flour the surface of your dough.  Follow the rolling instructions here.  I used a plastic lid about 4 1/2″ in diameter as a cutting guide.  Roll the dough large enough and thin enough so be able to cut out 6 circles with a 1/2″ border around the edge of your form.  Use a sharp paring knife to cut the circles.
  3. Transfer the circles of dough to a baking sheet lined with parchment.  Distribute the crumbles of goat cheese among them.  Drizzle a teaspoon of honey over the goat cheese.  Arrange 3 slices of apricot on top of the honey and goat cheese, followed by 3 cherry halves.
  4. Fold the edges of the pastry in 1/2″, pleating as you go around.  Brush the pastry edges with the beaten egg, then sprinkle each with sugar.
  5. Bake at 425 for 15 minutes, rotate the baking sheet and reduce the heat to 375 for 5 minutes more.
  6. Remove from oven and allow to cool before serving.  They should be served at room temperature or slightly warm.

Enjoy an afternoon delight!

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About thesolitarycook

I'm a chef, a cook, a teacher, a reader, a writer, a bike-rider, a dog- and cat-woman
This entry was posted in Desserts, Pies & Tarts, RECIPES, Vegetarian. Bookmark the permalink.

12 Responses to MINI FRUIT TARTS

  1. Beautiful little tarts, I love apricot and cherry together. What a perfect little bite!

  2. eastofedencook says:

    I also try to keep pie dough in the freezer, what a time saver! The mini fruit tarts with goat cheese and honey are a splendid way to celebrate the bounty of summer, a scrumptious dessert!

  3. Heidi says:

    Over two weeks without a post?! Everything okay?

  4. I am totally making these when I get back home. I love, love, love fruit tarts, and I love this rustic look and small size. Perfetto, bella!

  5. Diana B says:

    Nothing new posted since August 12 – we miss you, but hope you are cooking up a storm and preparing more mouth-watering recipes for us!

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