Tartlets
These delightful tartlets feature a crisp, buttery puff pastry shell filled with a unique fruit jam soufflé. Sweet raspberry, strawberry, or currant jam is melted and folded with fluffy beaten eggs to create a light, airy filling that rises beautifully in the oven. A perfect bite-sized dessert that combines crunchy pastry with a warm, fruity center.
Ingredients
- 1 pound Puff pastry (Quantity estimated for standard batch.)
- 1 tablespoon Butter (For greasing the tart molds.)
- 3 whole Eggs (Separated into yolks and whites.)
- 1/2 pound Raspberry, strawberry, or currant jam (Or jelly.)
Instructions
- 1Preheat the oven to 400°F (200°C). Grease tartlet molds or patty pans with butter.
- 2Roll out the puff pastry and cut into circles large enough to line the molds up to the rim. Press the pastry gently into the molds and trim the edges neatly with a knife.
- 3Separate the eggs. Beat the yolks thoroughly with a fork. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the beaten yolks into the stiff whites.
- 4Place the jam or jelly in a saucepan and melt it over low heat. Once melted, remove from heat and gradually mix in the prepared egg mixture, stirring gently to combine.
- 5Pour the jam and egg mixture into the lined tart shells. Bake in the preheated oven for 10 minutes until the filling is puffed and the pastry is golden.