Fruit Danish Tartlets
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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 with sugar, and put them in the Danish twirls. Roundfruits such as apricots, pears, plums, and peaches can be halved and sautéed with sugar and butter or baked until any liquid they release caramelizes. These pastry cases are made to holdfruit, much like the puff pastry holders. The cases are lined with almond cream, but you can also use cream cheese and a sprinkling of sugar. Use a small marble slab that can be placed in the refrigerator as needed to chill the dough and keep it cold.
ingredients
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serves: 6
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: 1060
- Total Fat: 52.9 g
- Saturated Fat: 12.9 g
- Trans Fat: 0.1 g
- Cholesterol: 102.7 mg
- Sodium: 921.2 mg
- Total Carbs: 136.3 g
- Dietary Fiber: 3.3 g
- Sugars: 47.5 g
- Protein: 12.7 g
preparation
1. Roll the croissant dough into a rectangle and cut it into squares. Cut smaller squares within each larger square.
2. Brush the edges of the inner square with water.
3. Lift up one corner of the outer square and gently press it against the opposite corner of the inner square.
4. Pick up the corner of the outer square opposite the first anol gently press it against the opposite corner of the inner square.
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.
6. Arrange slivered almonds around the pear. Sprinkle over sugar.
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.
8. Finished fruit Danish tartlet.
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