Cherry Puff Pastry Tarts
Cherry Puff Pastry Tarts:
Find Jus-Rol in the refrigerated dairy section & cherry, apple, and blueberry Bonne Manan pie filling in the baking aisle at The Fresh Market.
How-to:
1. Preheat your oven to 350˚ and gently roll out the dough.
2. Use a pizza cutter to slice the dough into an even number of squares — for this size puff pastry tart, I sliced it into 6 pieces.
3. Add a dollop of cherry pie filling to the middle, brush the edges with egg wash, and use a fork to gently seal and poke holes in the top.
4. Bake for 15-20 minutes until puffy and golden brown.
5. While they cool, make the glaze. Mix together 2 cups powdered sugar, a spoonful or two of milk, and a spoonful of the pie filly (try to avoid the bigger pieces of cherry and mostly use the juice).
6. Drizzle the icing over the puff pastry tarts & enjoy!
Making these delicious cherry puff pastry tarts is super straightforward, but with a few extra tips, you can elevate them from good to absolutely fantastic! I've learned a few things along the way that really make a difference. First off, let's talk about that puff pastry. While the recipe suggests Jus-Rol, any good quality store-bought puff pastry will do the trick. The key is to make sure it's properly chilled but not too cold when you start working with it, otherwise, it can crack. If it's too warm, it becomes sticky and hard to handle. I usually take mine out of the fridge about 10-15 minutes before I plan to use it. When you're rolling it out, a light dusting of flour helps prevent sticking, but don't overdo it – you want to keep that delicate, flaky texture. For the filling, don't be afraid to experiment! While cherry pie filling is classic for these cherry puff pastry tarts, you could totally try apple, blueberry, or even a mixed berry filling. If you want to make your own from scratch, just simmer fresh or frozen cherries with a little sugar, cornstarch (to thicken), and a splash of lemon juice until it's jammy. This gives you control over the sweetness and flavor, which I love doing when I have extra time. Just make sure it's cooled before adding it to the pastry. Regarding the egg wash, it's not just for shine! It also helps with sealing the edges and gives that beautiful golden-brown color. I often add a tiny splash of water or milk to my egg wash to make it spread a bit easier. And those fork holes? They're crucial! They allow steam to escape, preventing the pastry from puffing up too much in the center and ensuring your tart cooks evenly. If you skip this, you might end up with an unbaked center or a very uneven tart. When it comes to baking, keep an eye on your oven. While 15-20 minutes at 350˚F (about 175˚C) is a good guideline for cherry puff pastry tarts, every oven is different. You're looking for that perfect golden hue and a visibly puffed-up pastry. If they're browning too quickly, you can loosely tent them with foil for the last few minutes. Knowing how long to bake cherry tarts perfectly comes with a little practice, but always trust your eyes! Finally, the glaze is what really ties everything together. The recipe mentions using a spoonful of the pie filling juice, which adds a lovely color and subtle cherry flavor. For extra indulgence, sometimes I'll add a tiny bit of almond extract to the glaze – it pairs wonderfully with cherry! And remember, these are best enjoyed warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. They also make fantastic sweet puff pastry recipes for a brunch spread or an afternoon tea.
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