Walker saw The Children’s Step-by-step Cook Book at the library and asked to check it out. He looked at the photos and I asked what he’d like to eat. He wanted tarts, which were actually quite easy to make.
The tart recipe is open-ended. You can use whatever fruit you enjoy. We used two bananas – that we peeled and split in half for the banana shaped ones:
Walker helped me wash a large plum and thinly slice it, drain a 15 ounce can of peaches, drain them and pat dry, then sliced most of them:
- 1 box puff pastry
- Fresh fruit or fruit juice packed canned fruit
- ¼ cup melted butter or Earth Balance Buttery stick
- Granulated sugar
- Apricot Preserves
Thaw puff pastry in its box for 40 minutes on the counter.
Line two baking sheets with parchment paper, preheat oven to 425°.
Lightly flour work surface, lay out one sheet of puff pastry at a time and roll out to 1/8″ thick. Cut out desired shapes (whatever size you like. We used a combination of biscuit cutters, cutting around bowls and cutting around whole bananas). Transfer cut out shapes to baking sheets. You should be able to fit each sheet of puff pastry on one baking tray.
Brush the top of the pastry cut outs with melted butter, then arrange thinly sliced fruit on top. Brush again with butter, then liberally sprinkle with sugar. Bake one tray at a time, for 20 to 25 minutes, until pastry is golden.
Remove from oven and let cool.
Melt a bit of apricot preserves, liberally brush over tarts, let set before enjoying.
PS: Oddly enough they taste even better frozen and then partially thawed.