Puff Pastry Jam Tartlets

It is beginning to warm up and the tulips are in full bloom across my front yard, which signals an annual spring ritual: clearing out the freezer to make room for the new garden bounty that will be upon us shortly. As part of that task I take whatever frozen fruit needs to be used up and make pies or small batches of thick fruit jams to use in desserts or for breakfasts. This recipe for jam tartlets is one of my favorite ways to use up the freezer produce (it can also be easily made with store-bought jam). Below are three jams that I make from frozen fruit – Rhubarb Vanilla Pear, Blueberry Pear, and Strawberry Rhubarb. You will use 1-2 Tablespoons of jam per tartlet, depending on how thin you roll the puff pastry. I usually make two or three kinds of jam at a time so I have a variety of flavors to choose from. These jam tartlets are rustic and delicious and are good any time of the year. I find puff pastry so versatile and easy to use that I always keep a supply in my freezer. Just roll out the puff pastry, score, brush with egg wash, top with jam, and bake. It is a dessert that kids can help with, too. Puff pastry tartlets taste best fresh from the oven. There are many recipes for puff pastry jam tartlets; this one is adapted from Canal House Cooks Everyday by Hamilton and Hirsheimer.

Puff Pastry Jam Tartlets
1 pkg. puff pastry, defrosted (use 2 sheets)
1 large egg
pinch of salt
Store-bought or homemade jam – 2 cups

Preheat oven to 400 degrees. Take one sheet of puff pastry and place on a very lightly floured sheet of parchment paper. Roll the pastry out a bit thinner – about 1/8 inch thick. Place on a baking sheet. Cut the puff pastry into 3 vertical strips, then cut into 3 horizontal strips to make 9 squares or tartlets. Score a second square in the middle of each tartlet square, leaving a 1/2-inch border to hold the jam. Combine the egg and a pinch of salt for an egg wash. Beat egg until smooth, then brush each square with the egg wash. Place 1-2 Tablespoons of jam in each tartlet square. I like to fill the scored square generously, spreading it evenly with a spoon. Repeat with second sheet of puff pastry. Bake for 15-20 minutes until the puff pastry is golden brown and the jam is set. Cool on rack for 5 minutes, then serve. Makes 18 tartlets.

Rhubarb Vanilla Pear Jam – makes 2 cups
2 c. chopped rhubarb
1 c. peeled and sliced pear
1/2 c. vanilla granulated sugar or sugar with 1/4 tsp. vanilla extract or small piece of vanilla bean
1/2 tsp. fresh lemon juice
pinch of kosher salt

In a small saucepan combine all ingredients. Bring to a boil on medium, then lower heat to a simmer, stirring often until fruit has fallen apart and turned into a thick jam. It should take 7-10 minutes. Let cool 10 minutes, then use.

Blueberry Pear Jam – makes 2 cups
2 c. blueberries
2 c. peeled and sliced pears
2/3 c. vanilla granulated sugar
1/2 tsp. fresh lemon juice
pinch of kosher salt
1/4 tsp. ground cinnamon

In a small saucepan combine ingredients. Bring to a boil on medium heat, then lower to simmer, stirring often until fruit falls apart and turns into a thick jam. It should take 15-20 minutes. Let cool 10 minutes.

Strawberry Rhubarb Jam – makes 2 cups
1-1/2 c. sliced rhubarb
1 c. sliced strawberries
1/2 c. vanilla granulated sugar
1/2 tsp. fresh lemon or orange juice
pinch of kosher salt

In a small saucepan combine ingredients and bring to a boil. Lower heat to simmer and stir the fruit until it falls apart and turns into a thick jam. It will take about 10-12 minutes.

Strawberry Rhubarb and Blueberry Pear Tartlets Before Baking

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Baked Tartlets

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This entry was posted in Breakfast, Dairy-free, Desserts, Fruit, Jams and Jellies, Pies. Bookmark the permalink.

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