1 pint fresh raspberries
1 pint fresh blueberries
1/4 cup sugar
zest and juice of 1 lemon
1 tsp. cornstarch
1/8 tsp. cinnamon
1/4 tsp. salt
IN a bowl, combine the fruits, sugar, lemon zest and juice, cornstarch,
cinnamon and salt. Stir to combine.
1 pkg. (17.3 oz.) frozen puff pastry sheets, thawed
1 egg + 1 T. cream, beaten
2 T. raw sugar
Roll out the 2 sheets of pastry, cut each sheet into fourths (for a total of
8 squares). Place the pastry on 2 parchment lined baking sheets (four
squares per baking sheet). Divide the fruit filling among the 8 pastry
squares, placing filling in center of each squard and leaving a 1″ border
around each square. Pinch the four corners of each square to form a tart
and then fold in the sides of each square to enclose the filling (it will
just make a thin border of pastry around the filling to form a “tart”.
Brush the exposed pastry with the egg and cream mixture and sprinkle on the
raw sugar. Bake in preheated 425o oven for 25 minutes, on middle shelf, one
baking sheet at a time (unless you have an oven large enough to hold the
sheets side by side). Remove from baking sheet, serve warm with vanilla ice
cream or whipped cream. Makes 8 tarts.