Raspberry Puffs and Tarts
A classic recipe for raspberry puffs and tarts, updated for the modern kitchen. This recipe provides instructions for making both filled puffs and open-faced tarts with a flaky pastry.
Ingredients
- 1 package (14-16 oz) Puff pastry (Frozen, thawed)
- 0.5 cup Raspberry jam (For filling puffs and tarts)
- 1 Egg yolk (For glaze (optional))
- 1 teaspoon Water (For glaze (optional))
- 2 tablespoons All-purpose flour (For dusting)
Instructions
- 1On a lightly floured surface, roll out the puff pastry to about 1/8 inch thickness.
- 2Cut the rolled pastry into rectangles approximately 4 inches by 3.5 inches. Place about 1/2 tablespoon of raspberry jam in the center of the lower half of each rectangle. Wet the edges halfway around with water. Fold the top half over the jam, press the edges firmly together to seal, and prick the tops with a fork.
- 3Using a fluted round cutter dipped in flour, cut out circles from the remaining puff pastry. With a smaller cutter, remove the centers from half of the circles, leaving rings about 1/2 inch wide. Brush the larger circles near the edge with cold water. Fit the rings on top of the larger circles, pressing lightly to adhere. Chill thoroughly in the refrigerator for at least 15 minutes.
- 4Preheat oven to 400°F (200°C). Place the raspberry puffs on a baking sheet lined with parchment paper. Bake for 20 minutes, or until golden brown. Place the chilled tarts on a baking sheet lined with parchment paper. Optionally, brush the tops of the rings with beaten egg yolk diluted with 1 teaspoon of water for a glazed appearance. Bake for 15 minutes, or until golden brown. Cool the tarts completely before filling with raspberry jam.
- 5Once the tarts are cooled, fill the centers with raspberry jam.