Puff Pastry Jam Tarts
I had a great time last week dining with my fellow foodie friends at Tiburon Tavern. It was such a lovely place with so many delicious food. The event was the Bay Area Culinary Meet-n-Greet with Executive Chef Tim Humphrey and he shared his cooking tips, from welcome starters to desserts. I truly had a blast meeting new friends and enjoying every bite of deliciousness: pop’s hushpuppies, salmon cebiche, wild king salmon, strawberries & cream tart, and many others. Each food was fantastic and I wouldn’t mind driving almost 2 hours just for another bite (or more).
And I’m still drooling for that exquisite strawberries & cream tart, which has motivated me to recreate that delectable treat at home. But for now, let’s talk about puff pastry jam tarts. Our Summer is always filled with fun, family, friends, and food. Nothing more… nothing less; hence I never see an empty fridge at home during Summer. Forget cooking, I still need to finish all my leftovers from last week. And oh, they’re frozen so I just need to bake them. I really don’t like throwing food away so one day, I opened my fridge and get creative. The result? These puff pastry jam tarts. They are easy to make and only requires your favorite jam.
What makes them so special are the chocolate raspberry cabernet fudge and chardonnay caramel sauce from B.R. Cohn. This fudgy sauce is magical! As much as I love chocolate (and fudge), I’ve never craved fudge for breakfast or supper until I tried this fudgy sauce. Oh, so yum and perfect for these puff pastry jam tarts! Learn more about B.R. Cohn by visiting their site, like them on Facebook, or follow them on Twitter.Print
- 1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
- 1/4 cup your favorite jam
- 1 egg yolk
- 1 tbs cream
- 1 tbs chocolate raspberry cabernet fudge, microwave for 30 sec – 1 min
- Preheat oven to 375°F.
- Unfold 1 thawed puff pastry sheet on a lightly floured work surface. Roll the pastry sheet into a 12-inch (30 cm) square. Using a knife or pizza cutter, cut into 8 squares. Repeat with the remaining pastry sheet.
- Spoon the jam filling onto one half of each pastry square.
- In a small bowl, combine the egg yolk and cream. Brush edges of jam-covered pastry trip with some of egg mixture.Place cut pastry strip over strip with jam then use a fork to press edges and seal.
- Brush tops with more egg wash.
- Bake tart until pastry is golden, about 20 minutes.
- Transfer sheet to rack and cool 5 minutes. Drizzle with chocolate raspberry cabernet fudge on top.