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Puff Pastry Tartlets

Ingredients

  • 1 sheet store-bought gluten-free puff pastry thawed
  • 4 teaspoon honey
  • 1 apple or pear sliced
  • 1 wheel brie or cheddar sliced
  • 1 ripe banana sliced
  • 2 tablespoon chocolate hazelnut spread or chocolate of choice
  • 1 egg for egg wash
  • blueberries

Instructions

  1. Preheat oven to 375℉ and line a baking sheet with parchment paper, set aside.

  2. Cut the thawed puff pastry into 6 equal rectangles, set aside.

  3. For the apple and cheese: place sliced apples on the parchment paper then top with your favorite cheese and cover with a puff pastry rectangle. Use a fork to crimp the edges to adhere to parchment.

  4. For the banana chocolate tart: arrange 6 banana slices in in two rows, add 1 tablespoon of chocolate spread and cover with puff pastry rectangle, crimp edges with a fork to seal.

  5. For the blueberry and honey: drizzle or dollop the honey on the parchment paper then add blueberries and cover with puff pastry and crimp edges with a fork to seal. Repeat with remaining puff pastry rectangles.

  6. Brush the tops with egg wash and bake for 15 to 20 minutes until golden and bubbly.

  7. Let the tarts cool for 5-8 minutes on the pan before flipping over.