Celebrate the best of summer produce with these tarts. Crisp Puff Pastry is the perfect foil for the filling that just oozes with fresh berry flavour.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|blueberries||375 mL||1 1/2 cups|
|quartered strawberries||375 mL||1 1/2 cups|
|raspberries||375 mL||1 1/2 cups|
|granulated sugar||125 mL||1/2 cup|
|cornstarch||60 mL||1/4 cup|
|ground cinnamon||2 mL||1/2 tsp|
|Water||15 mL||1 tbsp|
Pepperidge Farm® Puff Pastry, thawed but still cold
|icing sugar||15 mL||1 tbsp|
|1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper; set aside.|
|2. Toss blueberries, strawberries and raspberries with sugar, cornstarch and cinnamon in a large bowl; let sit for 10 minutes.|
|3. Meanwhile, whisk together egg and water. Set aside. Cut out six 4 1/2-inch (11 cm) circles from each sheet of pastry. Transfer rounds to prepared baking sheets. Brush each round with egg wash. Using a paring knife, score a line about 1/4-inch (5 mm) inside the edge of each round.|
|4. Place 1/4 cup (60 mL) berry mixture on top of each round, keeping the filling inside the score marks. Bake for 20 to 25 minutes or until pastry is golden brown. Let cool.|
|5. Dust with icing sugar.|