Puff Pastry Tart Food

HOMEMADE "POP TARTS" RECIPE BY TASTY

Steps:

• Cut puff pastry along fold lines and then in half, making 6 rectangular pieces.
• Coat edges of one section of pastry with egg wash (egg and milk whisked).
• Place desired amount of filling (we used equal parts of each jam) in the center and spread, leaving room on the edges.
• Then place a second piece of puff pastry on top, Push the edges of the two pastry pieces together with your fingers and then press with a fork to seal.
• Bake on wax paper at 190°C (375°F) for 20-30 minutes or until golden brown and puffy.
• For icing, mix all ingredients together. Add additional milk or sugar to achieve desired consistency. Apply to slightly cooked pastries.
• Enjoy!

PUFF PASTRY TART

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.;
• Sprinkle the cutting board with flour. Roll-out the creases.;
• Unfold the pastry onto parchment paper. Using a fork, pierce a 1/2-inch border around the edge of the puff pastry. Prick the center of the pastry as well, about 10 times all over.
• Arrange the fruit, nuts, and cheese on top of the pastry in a uniform manner, avoiding the border. Brush the fruit with the melted butter and top with the cinnamon and sugar. Bake 15 minutes, until the pastry is golden brown and beginning to puff.
• If desired, brush the honey over the fruit and bake for an additional 5 minutes. Serve warm with fresh whipped cream or vanilla ice cream.
• Puff Pastry Variations:
• Apricot Plum Tart: Cut 2 plums and apricots into 1/4-inch thick slices. Arrange on top of puff pastry and brush with melted apricot preserves rather than honey.
• Rhubarb Tart: Thinly slice 8-ounces rhubarb stalks on the diagonal and marinate in 1 cup orange juice and 1/2 cup sugar for 10 minutes. Strain the rhubarb, reserving the juices. Arrange the rhubarb slices on top of the puff pastry. Sprinkle with white sugar. While the pastry bakes, reduce the rhubarb juices until it becomes a syrupy glaze. When the pastry finishes, brush the pastry with the glaze.
• Pear, Pecan and Blue Cheese Tart: Slice 3 cups Bartlett pears and place on the puff pastry. Top with 1/2 cup chopped pecans. After brushing on the honey, top with 1/3 cup blue cheese crumbles.

FRUITY ALMOND PUFF PASTRY TART

Steps:

• Preheat the oven to 425 degrees F.
• Place the sheet of puff pastry in the center of a baking sheet fitted with parchment. Top the puff with another sheet of parchment. Place a baking sheet directly on top of the parchment on top of the puff pastry. This weighs down the puff as it bakes and makes it uniform.
• Place the baking sheet in the center of the oven and bake until the puff pastry is partially cooked and lightly browned, 20 to 25 minutes. Remove from the oven and take the baking sheet and top sheet of parchment off the pastry.
• While the pastry is baking, make the frangipane. In the bowl of the food processor, pulse the almonds until they become like a coarse, wet powder. Add the sugar, butter, flour, almond extract, cinnamon and egg and pulse until it forms a paste.
• Gently spread the frangipane in an even layer over the puff pastry, leaving a 1/2-inch border, and place the baking sheet back in the center of the oven. Reduce the oven temperature to 400 degrees F. Bake until the frangipane and pastry are browned, 20 to 25 minutes. Let cool to room temperature.
• In a small pot, warm the jam over low heat until it melts slightly, about 30 seconds.
• Transfer the puff to a flat surface and use a serrated knife to gently cut into 9 even pieces. Arrange the pieces close together on a serving platter as if they make a whole tart. Drizzle some of the warmed jam over the top edges of the pastry and frangipane to create a "glue" for the raspberries to stick to the pastry. Arrange the raspberries over the top of each piece. Drizzle the remaining jam gently over the raspberries and finish with a sprinkle of sugar for added texture. Serve at room temperature. Refrigerate the leftovers (if there are any!!).

MUSHROOM- FONTINA PUFF PASTRY TART

Steps:

• Preheat oven to 425°F Position the rack to the middle of the oven.
• Heat the oil and butter in a 12" saute' pan over medium heat. Once the butter starts to foam, add the mushrooms and garlic.
• The mushrooms will quickly absorb all the fat in the pan.
• Sprinkle with 1/2 t salt and stir until the mushrooms release their moisture and start to shrink, about 2-3 minutes, maybe a bit longer.
• Increase the heat so that you hear a steady sizzle; stir occasionally.
• In about 5 minutes, when the liquid evaporates, and the mushrooms start to brown, give an occasional sweep of the spoon, once a minute, to let the mushrooms edges brown nicely, about 2-4 more minutes. REsist the inclination to stir to often.
• Turn off the heat and stir in the pepper and parsley. Add more salt if needed. Add the other herbs and set aside to cool.
• TART:.
• Thaw the puff pastry sheet at room temperature until pliable, 30-45 minutes.
• Lightly dust a work surface with flour. Unfold the pastry sheet and roll it into a rectangle about 10x15 inches and 1/8" thick.
• Slide onto a baking sheet lined with parchment paper.
• Prick the pastry crust all over with a fork but NOT the outer 1" on all sides.
• Over the 1" border, brush with the beaten egg wash. You will not use all of it.
• Bake the pastry until it begins to puff up and surface feels dry, about 5 minutes.
• Prick the crust with a fork or skewer to release the steam if it puffs up like a pillow.
• Scatter the mushrooms onto the pastry, leaving a 1"border.
• Bake until the border is puffed up and golden brown, about 10 minutes.
• Remove from oven and scatter the cheese on top the mushrooms and continue baking until the cheese melts, about 2-3 minutes.
• Cool briefly and slice. Using a pizza cutter/wheel will help wit tis.
• Enjoy!

PUFF PASTRY TART WITH VEGETABLES AND CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch sheet pan with parchment paper and set aside.
• Place thawed puff pastry on a lightly floured work surface. Roll out to a 10x14-inch rectangle and place on the prepared sheet. Score edges with a sharp knife, about 3/4 inch from the edge of the pastry, being careful not to cut all the way through the pastry. Inside the scored edges, prick several times with a fork. Brush pastry with beaten egg, reserving any unused.
• Bake in the preheated oven for 8 minutes. Allow to cool slightly.
• Combine olive oil and butter in a skillet over medium heat. When butter is melted, add chopped mushrooms and chopped onion. Cook until vegetables release their liquid, then continue cooking until the skillet is nearly dry, about 10 minutes. Remove from heat. Season onions and mushrooms with salt and pepper and stir in thawed and drained spinach and chopped tomatoes.
• Combine the remainder of the beaten egg, garlic and herb cheese spread, and cream in a small bowl. Gently brush cheese mixture over the partially baked puff pastry, staying inside the scored edges.
• Distribute the vegetable mixture over the cheese mixture and bake until the edges of the pastry are nicely browned and the cheese mixture is set, about 20 minutes. Remove from the oven and allow to cool in the pan about 5 minutes.
• To serve, cut into serving pieces and sprinkle with grated Parmesan cheese.