Strawberry Almond Tarts
On a whim, I picked up a box of puff pastry last week at the grocery store. I don’t know why – I hadn’t planned to and I certainly didn’t need it for anything. It’s got way too many calories. But there it was, right next to the phyllo dough which I did have on my list. And somehow, into the cart it went.
Yesterday I decided maybe I should use some of it. What to make? I searched all around for a recipe that looked good and there were so many inspiring options. Tomato soup with puff pastry lids. Pear tarts. Blueberry turnovers. Fish en croute.
They all looked so good I couldn’t pick. Finally, I at least decided that I would do a dessert. I needed to go to the store last night after work anyway, so I figured I’d just see what fruit looked good and go from there. Strawberries ended up being the fruit of choice.
This was really a wingin’ it kind of recipe. An idea from here, something from there. But the end result was easy and delicious. For your enjoyment, then, I present Strawberry Almond Tarts.
- 1 sheet puff pastry, thawed
- 2 cups strawberries, sliced
- 1/4 cup sugar
- 1 pinch salt
- 1/2 tsp cornstarch
- 2 tsp lemon juice
- 2 tbsp almond paste
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
In a bowl, mix sugar, salt, cornstarch and lemon juice. Add sliced berries and toss gently to coat. Set aside.
Unfold puff pastry sheet. Smooth out any creases with fingers. Cut into 4 equal squares and transfer onto prepared baking sheet.
Crumble almond paste into bits and divided amongst puff pastry squares, then spoon berry mixture on top, staying in the center as much as possible (filling will spread as it bakes). Fold corners up to center and pinch to close. Bake for approximately 20 minutes or until puffed and golden brown.
Serve warm with ice cream or whipped cream.
Nutritional Info calculated with BigOven Recipe Software
|Fat: 24g, Sat Fat: 4g|