Strawberry Tarts by Little Chef Taylor


1 sheet puff pastry, thawed
1 lb strawberries, hulled and sliced
1 T sugar (optional)
1/4 cup apricot jelly + 1 T water

Preheat oven to 375 degrees.  Spray a large non-stick baking sheet with cooking spray.

Sprinkle some flour on work surface and unroll puff pastry.  Roll out slightly using a floured rolling pin.  Cut the dough in half lengthwise, then into quarters to get 8 rectangles.  Transfer to baking sheet.  Use the tines of a fork to create a 1/4 inch border around each edge.  Prick the center of each dough so it doesn't puff up when baking.

Arrange strawberry slices on the center of each rectangle in an overlapping pattern, leaving the border clear.  Sprinkle each with a little sugar. 

Bake for 22-25 minutes, or until edges are golden brown and slightly puffed up.

Meanwhile, heat the apricot jelly and 1 T water.  Brush each warm tart with melted jelly.  Serve warm or at room temperature.  These are great dusted with powdered sugar or drizzled with powdered sugar/vanilla glaze before serving.  Enjoy!