Homemade Tutti-Fruity Jam and Fresh Fruit Tartlets

By: Ramona Cuisine from ramonascuisine.com

By: Ramona Cuisine from ramonascuisine.com

"Holidays this year were so much about eating tutti fruity jam and fruit tartlets times, feeling good and not caring so much about anything else but just having a great time. Holidays in general are about having a great time, right? Whatever that takes. ? Coming back to this recipe, it was such a spontaneous one, well, I was cornered and had no choice. What choice did I have when the first thing after opening the door, coming from work (I still needed to work few days you see), I have the little (not so little anymore but hey, holidays are spoiling time) munchkins jumping up and down saying that they really starving to have something sweet."

Notes* As fruits use whatever you have in hand. I had all the fruits possible but used apples, bananas, raspberries apricots, which I have used a bit of each.
** If the jam isn't runny and for this recipe try and get a jam that has got a more solid texture rather than a runny one.
It makes it a lot easier to handle it. You could, by all means, use custard instead of jam. Enjoy ?

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Serves4 People

Preparation Time15 min

Cooking Time15 min

Ingredients

1 packet of ready rolled puff pastry
4-5 tbsp tutti fruity jam
Fruits * see recipe notes
20 g butter melted

Instruction

Take the pastry out of the fridge 1 min or so before handling it.
Place the jam into a little bowl and mix it for 10-15 seconds pretty energetically so it gets into a nice and homogenised smother texture**.
Wash and chop all the fruits that you choose to use and place on a plate. Set aside.
Preheat the oven at 180°C.
On the working surface unroll the pastry and cut into squares or rectangles. Rectangles are more likely to come out as the shape of the overall pastry is a rectangle.
Score each pastry shape with a sharp knife around the edges (about 1 cm from the edges. Just make sure you do not reach the other side but just literally give them a good scratch.
Spoon about 2/3 of tbsp of jam on each pastry rectangle within the scored area.
Transfer the rectangles on an oven tray that's been lined with parchment paper.
Place your chopped fruits on each rectangle and brush with a little melted butter.
Place in the preheated oven and bake at 180°C for 30-35 minutes until nice and crispy. Keep an eye so it doesn't get too brown. Just allow it to bake until golden brown. Each oven is slightly different but if fan assisted 35 min will probably be just perfect. Mine cooked just under 35 min.
Take out of the oven and allow them to cool for 5 min.
Dust them with a little icing sugar and.... watch them disappear.