Puff Pastry Jam Tarts with Almond Cream
A small tart with a thin pastry base, filled with jam and almond cream, topped with pastry and decorated with a lattice pattern.
Ingredients
Puff pastry dough (rolled very thin)
to taste
Jam (such as raspberry jam)
to taste
Almond cream filling (see page 148)
to taste
Royal icing (see page 375)
to taste
Egg wash (mentioned in original steps)
to taste
Instructions
1
Step 1
Roll the puff pastry as thin as possible, almost transparent. Refrigerate on a baking sheet lined with parchment paper for 30 minutes
2
Step 2
Use a round cutter to cut out puff pastry circles large enough to line 2-inch (5 cm) small tart molds. Cut out the same number of top cover circles for later use. Keep the scraps flat for decoration
3
Step 3
Place about 1/2 teaspoon (3 g) of jam in the bottom of each tart, then top with 1 teaspoon (5 g) of almond cream filling
4
Step 4
Brush egg wash on the edges of the puff pastry, cover with the very thin puff pastry circles, and refrigerate
5
Step 5
Use a small spatula to spread a thin layer of royal icing on the surface
6
Step 6
Cut the puff pastry scraps into very thin strips and arrange them on the icing to form a lattice pattern
7
Step 7
Bake at 375°F (190°C) until golden and fully cooked
