apricot fruit tart dessert: disney tti

Ingredients

• 1 sheet Puff Pastry Sheet (thawed if frozen, about 250 g)
• 2 tablespoons Raspberry Jam (smooth, no seeds if possible)
• 5 pieces Fresh Apricots (ripe, soft, sliced thinly (about 1/8‑inch))
• 8 pieces Fresh Raspberries (large, firm, one per tart for the center)
• 8 sprigs Fresh Mint Leaves (small sprig for garnish, stems trimmed)
• 1 large Egg (beaten, for egg wash (optional))
• 1 tablespoon All‑Purpose Flour (for dusting the work surface)

Instructions

1. Preheat Oven

   Set the oven to 200 °C (390 °F) and let it preheat while you prepare the tarts.

   Time: PT10M

   Temperature: 200°C

2. Roll and Cut Pastry

   Lightly flour a clean work surface, roll the puff pastry sheet to about 3 mm thickness. Using a 10‑cm (4‑inch) round cutter, cut out circles and place them on a parchment‑lined baking sheet.

   Time: PT10M

3. Spread Raspberry Jam

   Evenly spread about ½ teaspoon of raspberry jam over the center of each pastry circle, leaving a small border around the edge.

   Time: PT5M

4. Arrange Apricot Slices

   Place apricot slices around the jam in a spoke‑like pattern, overlapping slightly to create a decorative wheel.

   Time: PT5M

5. Add Raspberry Center

   Place one whole raspberry in the very center of each tart, on top of the jam.

   Time: PT2M

6. Apply Egg Wash (Optional)

   Brush the exposed pastry edges with beaten egg for a glossy, golden finish.

   Time: PT2M

7. Bake Tarts

   Bake in the preheated oven for 15‑20 minutes, or until the pastry is puffed and golden brown and the apricot slices are slightly caramelized.

   Time: PT20M

   Temperature: 200°C

8. Cool and Garnish

   Remove the tarts from the oven, let them cool on a rack for 5 minutes, then tuck a mint sprig under each raspberry to resemble a rose.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g