Upside-Down Puff Pastry Tarts

• 1 sheet puff pastry, thawed
• 3 tablespoons unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup packed light-brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup mixed dried fruit, chopped (cherries, apricots, cranberries)
• 1/4 cup orange juice
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

Steps

1. 1 Preheat oven to 400°F. Line a muffin tin with 6 circles of parchment paper.
2. 2 Unroll puff pastry and cut into 6 equal squares. Place a square into each muffin tin, pressing gently into the bottom and sides.
3. 3 In a small saucepan, melt butter with both sugars and cinnamon over medium heat until bubbly.
4. 4 Remove from heat and stir in dried fruit and orange juice. Let sit for 5 minutes.
5. 5 Spoon fruit mixture evenly into pastry-lined cups.
6. 6 Bake for 20-25 minutes, or until pastry is golden and puffed.
7. 7 Let cool for 5 minutes before inverting tarts onto a serving plate.
8. 8 Dust with powdered sugar before serving.

Equipment

• Muffin tin
• Parchment paper
• Saucepan

Variations

• Add a layer of Nutella or almond paste beneath the fruit filling.
• Use fresh berries instead of dried fruit for a summer version.

Substitutions

• Use vegan puff pastry and coconut sugar for a vegan option.
• Substitute apple juice for orange juice if preferred.

Pairings

• Serve alongside a fruit salad
• Offer with a cheese platter for a sweet and savory contrast

Nutrition

Tips

• For extra flair, add a dollop of whipped cream or a scoop of vanilla ice cream.
• Experiment with fresh fruit in season for a different twist.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a warm oven if desired.

Freezing: These tarts freeze well for up to a month. Thaw at room temperature and warm in the oven before serving.

Serving Suggestions

• Serve with a scoop of vanilla ice cream
• Pair with a hot cup of coffee or tea

FAQ