Honeyed Fruit Tartlets

Name: Honeyed Fruit Tartlets
Yield: makes 12
Ingredients: All-purpose flour, for dusting; 1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334); 1 large egg, for egg wash; 1 tablespoon heavy cream, for egg wash; Fine sanding sugar, for sprinkling; 8 to 10 small ripe, firm plums, halved, pitted, and cut into 1/2-inch wedges; or 1 1/4 pounds (4 cups) whole small or sliced hulled large strawberries; 1/4 cup honey; Finely grated zest of 1/2 lime plus 1 to 2 tablespoons fresh lime juice; Pinch of coarse salt

January 24, 2012

Small puff-pastry squares make great vessels for summer fruits steeped in honey and fresh lime juice. The technique for making the shells is similar to that used to create the French pastries known as vol-au-vents (or “flying in the wind,” so called for their ethereal texture). Vol-au-vents are traditionally filled with savory fillings and served as a first course. Here, plums and strawberries fill the pastries for the last course; feel free to substitute other fresh berries or stone fruits, and to garnish each with a tiny dollop of whipped cream, if you wish.

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