Tart Tarts

I'm all about creating delicious food with as few steps as possible; so I often combine "pre-made" with my own twist.  This recipe is a great example.  Frozen puff pastry sheets are terrific, versatile, and create "impressive" results. If you pull the box out of the freezer and open the contents as you start, the sheets are generally thawed enough and ready to use when you get to "that step."
So before I start on this particular recipe let me just say that you can put anything into these cups --- any type of fruit, cheese cake, quiche, vegetable, or meat mixture --- how great to make mini pot pies or asparagus and shrimp cups, or mini pecan pies ---- etc etc --- I think you get idea.
But for now --- here is my "tart" tart recipe:

Betsy’s Tart Tarts

One package frozen puff pastry sheets

4 fresh apricots – finely chopped (with skin)

2 red plums – finely chopped (with skin)

¾ c craisins (dried cranberries)

¾ c sugar

¼ c corn starch

½ c amaretto

1 t powdered ginger

2 muffin tins (24 total)

Thaw puff pastry sheets per package instructions.

While the puff pastry is thawing, in sauce pan add remaining ingredients.  Cook on medium heat until fruit mixture boils and thickens. Remove from heat to cool.

Cut puff pastry sheets into 24 squares.  Spray muffin tin with Pam. Gently push each square into muffin tin spaces.  Puff pastry must be thawed enough so that it easily bends into shape without cracking. Being too rough with the dough can make it less flaky.

Top each square with a generous tablespoon of fruit mixture.

Bake for 15-20 minutes at 350 degrees.


Done! Delicious! Impressive! Hah!