Covered Puff Pastry Tarts
These elegant Parsi-style tarts feature layers of buttery, flaky puff pastry encasing a rich, sweet filling of your choice, such as thick jam or dried fruit. The pastry is sealed with egg white and finished with a delicate crust of powdered sugar and crunchy sliced almonds, creating a delightful textural contrast. Perfect for afternoon tea, these golden-brown treats offer a sophisticated balance of crisp layers and tender sweetness.
Ingredients
- 1 pound Puff pastry dough (Originally specified as dough made from 3/4 lb flour. Store-bought puff pastry works well.)
- 1 cup Thick fruit jam or sweet filling (Recipe specifies 'any tart filling without syrup'. Ensure filling is thick and not runny.)
- 1 large Egg white (For sealing and glazing.)
- 2 tablespoons Powdered sugar (For dusting.)
- 2 tablespoons Almonds (Peeled and finely sliced.)
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Instructions
- 1Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.
- 2Roll out the puff pastry dough to approximately 1/4 inch thickness. Cut the dough into an even number of equal-sized circles (you will need a top and bottom for each tart).
- 3Place half of the pastry circles on the baking sheet. Place a spoonful of the thick filling in the center of each, leaving a clear 1-inch border around the edge. Brush the empty border with egg white. Place the remaining pastry circles on top and press the edges firmly together to seal, ensuring the filling does not leak out.
- 4Brush the tops of the sealed tarts with the remaining egg white. Sift powdered sugar over the egg wash and sprinkle with the finely sliced almonds. Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
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