Vanilla Fruit Tarts

Here's a refreshing and versatile dessert that works for any occasion.  It's not only easy to make, but it allows you to highlight whatever fruit is in season.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 10 minutes
  • chill: 15 minutes
  • cool: 20 minutes
  • Serves: 24

Recipe

Ingredients

  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1 egg, beaten
  • 1 package (3 1/2 ounces) instant vanilla pudding and pie filling mix
  • 1 3/4 cup milk
  • 1/2 cup fresh blueberries or raspberries or drained canned fruit
  • 2 tablespoons confectioners’ sugar

Directions

  1. Heat the oven to 375°F.  Lightly grease 24 (2 1/2-inch) muffin-pan cups.

  2. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 9x12-inch rectangle.  Cut into 12 (3-inch) squares.  Repeat with the remaining pastry sheet, making 24 in all.  Press the pastry squares into the muffin-pan cups. Brush with the egg.

  3. Bake for 10 minutes or until the pastries are golden brown.  Remove the pastry cups from the pan and let cool completely on wire racks.

  4. Mix the pudding mix and milk in a medium bowl according to the package directions.  Cover and refrigerate for 15 minutes.

  5. Spoon about 1 tablespoon pudding mixture into each pastry cup.  Top with the fruit.  Sprinkle with the confectioners’ sugar.

  6. To make 12 larger pastries: Substitute 2 packages (10 ounces each) Pepperidge Farm® Puff Pastry Shells for the pastry sheets. Prepare the pastry shells according to the package directions.  Spoon about 2 tablespoons pudding mixture into each pastry shell.  Top with the fruit. Sprinkle with the confectioners' sugar.

Tartlets Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut - a folded edge will not rise and puff.

Place Puff Pastry in the muffin pan cups before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it.

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