Recipe - Individual Fruit Tarts

Short pastry
rolled out
to about 1/8in thickness
12 tablespoon Granulated sugar
2 tablespoon Granulated sugar
to sprinkle on
rolled pastry
Apricot jam; warmed
Fresh fruit
such as
Golden Delicious apples,
Pears and so forth
Butter
One half Lemon, juice only

PREHEAT OVEN TO 425F. Roll out the pastry and cut circles about 5inches
across using a cookie or biscuit cutter. Gather into a ball the dough
remaining from the cutouts, roll again and cut additional circles. Sprinkle
with about 2 tablespoons of sugar, stack with waxed paper between and
refrigerate, or better, freeze.

Prepare the fruit by peeling, coring, slicing thinly and tossing with lemon
juice. Warm the jam using 1 tablespoon or 2 of water if needed. Taking a
disk of dough, turn the edges up as though making a small pizza. Spread a
little apricot jam over the pastry. Put a few slices of overlapping fruit
on, paint with more apricot jam, sprinkle with a tablespoon of sugar and
dot with butter. Bake for 15 minutes. The pastry edges should be golden
brown.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini