Simple Fruit Tarts

It is crucial to have arsenal of quick desserts that you can pull together at a moments notice. That is why I always try to keep at least one package of puff pastry in the freezer at all times. You never know when you might need to bring an appetizer to a friend’s house or when you might need a late night snack. These simple tarts can be made with just about any fresh fruit that is in season.

Simply Elegant Cherry Tarts (The Oregonian)

1 sheet frozen puff pastry, thawed
4 tablespoons sugar, divided
2 tablespoons flour
1 teaspoon grated orange rind or ¼ teaspoon almond extract
2 cups fresh sweet cherries, pitted and halved
(or other fresh, soft fruit)

Preheat oven to 400 degrees.

Roll out pastry to 12 to 14” square. Cut into 16 smaller squares. Place on ungreased cookie sheet and turn up edges, pinching at corners to form a shallow shell. Sprinkle with 1 tablespoon sugar evenly over all shells. Combine remaining 3 tablespoons sugar, flour and orange rind or almond extract. (May need to double the amount of flour mixture.

Bake 14-18 minutes. Cool and serve.
(Works well with peaches and raspberries.)d sugar to have enough.) Arrange cherries in single layer on each shell. Sprinkle with flour/sugar mixture.

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