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
9 cherries, pitted
2 tablespoons sugar
- Preheat oven to 425 degrees.
- 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.
- 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.
- 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.
- Bake at 425 for 15 minutes, rotate the baking sheet and reduce the heat to 375 for 5 minutes more.
- Remove from oven and allow to cool before serving. They should be served at room temperature or slightly warm.
Enjoy an afternoon delight!