eRecipe

Fruit Danish Tartlets

View all Recipes Edit this Recipe

Fruit Danish Tartlets
1 of 1 photo

Fruit Danish Tartlets

Added by: on Dec 15th, 2010
There are several styles you can use for enclosing fruit in Danish pastry. Ideally the fruit should be cooked ahead of time so it doesn't release a lot of liquid as it bakes, making the pastry soggy. If you want to use berries, it is best to use them in the form of preserves or cook them down .. more >
Rating:
0
Prep Time:
15 min
Cook Time:
35 min
Ready In:
50 min

Servings

Calculate


Original Recipe Yield: 6 servings (6 fruit danish tartlets)
 

Ingredients:

  • 2 3/4 pounds dough (croissant dough)
  • 6 tablespoons almond cream
  • 6 large fresh fruit sautéed (or 12 small pieces, or canned fruit, such as apricot halves, pear halves or slices, peach halves or wedges)
  • 1 tablespoon butter (melted)
  • * 3/4 cup slivered almonds (optional)
  • 1 tablespoon sugar
  • Egg wash
Nutrition Facts
Fruit Danish Tartlets

Servings Per Recipe: 6

Amount Per Serving

Calories: 992

  • Total Fat: 47 g
  •     Saturated Fat: 12.5 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 102.7 mg
  • Sodium: 921.1 mg
  • Total Carbs: 133.8 g
  •     Dietary Fiber: 1.9 g
  •     Sugars: 47 g
  • Protein: 10.2 g
VIEW DETAILED NUTRITION

how is this calculated?

Get NI Widget Code
* Optional

Directions:

Fruit Danish Tartlets

1

Roll the croissant dough into a rectangle and cut it into squares. Cut smaller squares within each larger square.

Fruit Danish Tartlets

2

Brush the edges of the inner square with water.

Fruit Danish Tartlets

3

Lift up one corner of the outer square and gently press it against the opposite corner of the inner square.

Fruit Danish Tartlets

4

Pick up the corner of the outer square opposite the first anol gently press it against the opposite corner of the inner square.

Fruit Danish Tartlets

5

Spread almond cream over the inside squares. Place a piece or two of cooked fruit on the layer of almond cream (a pear half is shown here). Brush the fruit with melted butter.

Fruit Danish Tartlets

6

Arrange slivered almonds around the pear. Sprinkle over sugar.

Fruit Danish Tartlets

7

Cover with plastic wrap and let proof until the sides are almost twice as high. Brush with egg wash and bake until golden brown.

Fruit Danish Tartlets

8

Finished fruit Danish tartlet.

Cooks' note:
Line a sheet pan with parchment paper. Roll the croissant dough into a 9 1/2 by 14-inch rectangle about 1/4 inch thick and transfer to the prepared sheet pan. Trim the edges of the rectangle so it measures 9 by 13 1/2 inches. Refrigerate for about 20 minutes, or until firm but not brittle.
Cut the rectangle into six 4 1/2-inch squares. Make sure the dough is very cold. Cut a 4-inch square out of the inside of each of the squares, leaving a 1/2 -inch border. Leave the smaller squares in position, but make sure the inner squares are detached from the outer squares.
Brush the edge of the inner square with water. Lift upthe upper right corner of the outer square and gently press it against the lower left corner of the inner square. Press the pastry so it stays in place. Lift the lower left corner of the outer square and press it against the upper right corner of the inner square. Press against the pastry to hold it in place. Refrigerate the pastries.
Spread the inside of each tartlet with 1 tablespoon almond cream. Place a piece or two of cooked fruit on the almond cream. Brush the fruit with the melted butter. Arrange slivered almonds around the fruit. Sprinkle 1/2 teaspoon sugar over the fruit in each tartlet. Cover with plastic wrap and let proof until the sides have almost, but not quite, doubled in height, about 1 hour at room temperature. Brush the pastry with egg wash.
Preheat the oven to 400°F. Bake for about 20 minutes, then check whether the pastries are browning too quickly. If so, turn down the oven to 325°F. Continue baking for about 15 minutes, or until golden brown.

Video:

0 of 0 videos

Similar Recipe(s):

Fruit Danish Packets

Fruit Danish Packets

Submitted by: Cooking Bird
Added on: Dec 15th, 2010
Rating:
0
You can fill these little packets with cooked-down fruit, or preserves and almond cream, or cream cheese filling. This recipe uses the same blueberry mixture used as filling for the blueberry turnovers.
Miniature Raw Fruit Tartlets

Miniature Raw Fruit Tartlets

Submitted by: Lizabeth
Added on: Dec 10th, 2010
Rating:
0
These tiny shells are prebaked and filled with lemon curd before fruit is arranged on top.
Miniature Puff Pastry Fruit Tartlets

Miniature Puff Pastry Fruit Tartlets

Submitted by: Jersey Cook
Added on: Dec 14th, 2010
Rating:
0
These tartlets are 2 1/2 inches across and make a delightful bite or two for breakfast or tea. You can serve three or four as a dessert or use them as petits fours. For fruits that release a lot of liquid, such as peaches and apricots, sauté them or bake them, then allow them to cool before using them to make these tartlets. Make sure the fruit is completely cool before putting it on the pastry ..
© eRecipe.com . All Rights Reserved