Tarts Recipe

Prepare and preheat

Remove puff pastry from the refrigerator and let sit on the counter for 20–30 minutes until pliable but still cold. Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper. Lightly dust work surface with 1–2 tablespoons flour.

Roll and cut

Unfold one sheet of puff pastry on the floured surface. Lightly roll to smooth seams and bring to approximately 12 x 12 inches. Using a sharp knife or pizza cutter, cut each sheet into 6 squares (about 4 x 4 inches) to yield 12 tarts total from two sheets. If you prefer larger or smaller tarts, adjust cut size and baking time slightly.

Score borders

Place squares on prepared baking sheets about 1 inch apart. Using a knife, lightly score a 1/2-inch border inside each square without cutting all the way through — this will allow the edges to rise around the filling. Prick the center area (inside the scored border) a few times with a fork to prevent excessive puffing.

Egg wash and bake base

Whisk the beaten egg with 1/2 teaspoon water. Lightly brush the scored border with egg wash (not the pricked center). If making a sweet tart, sprinkle the border sparingly with coarse sugar (optional). Bake in the preheated oven for 12–15 minutes, or until borders are golden brown and puffed and the center is set but slightly pale. Remove from oven and let cool slightly on the sheet while you finish the filling.

Finish assembly

If using the sweet custard: spoon or pipe about 2–3 tablespoons of vanilla pastry cream into the pricked center of each baked tart square (do not overfill — keep within the raised border). Top with arranged pear slices and a few berries. Brush fruit very lightly with warmed apricot jam (use a pastry brush) to glaze and shine. If using the savory variation: spread about 1 tablespoon of goat cheese mixture in the center of each baked square, top with a very light drizzle of honey and scatter a few thyme leaves and a grind of black pepper.

Infuse milk

In a medium saucepan, combine 2 cups whole milk and the vanilla bean (split and seeds scraped) or 1 teaspoon vanilla extract. Warm over medium heat until it just begins to simmer around the edges — do not boil. Remove from heat and let sit for 5 minutes if using a vanilla bean to infuse.

Whisk yolks and starch

In a medium bowl, whisk together 3 egg yolks, 1 tablespoon granulated sugar, and 3 teaspoons cornstarch until smooth and slightly pale.

Temper the eggs

Slowly pour about 1/3 of the warm milk into the egg mixture in a thin stream while whisking constantly to temper the yolks. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking continually to combine.

Cook to thicken

Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil (about 1–2 minutes after thickening). Continue whisking and cook for 30–60 seconds more to eliminate raw starch flavor.

Finish pastry cream

Remove from heat, stir in 2 tablespoons cold unsalted butter pieces until fully incorporated and the cream is smooth. Transfer the pastry cream to a clean bowl, press a piece of plastic wrap directly on its surface to prevent a skin, and chill in the refrigerator for at least 1 hour (or until cool) before filling tarts.

Prepare fruit

Toss thin pear slices with 1 teaspoon lemon juice to prevent browning. Keep berries whole or halve large berries. Arrange fruit attractively on top of filled pastry cream centers, distributing evenly so each tart has a few pieces of fruit.

Glaze fruit

Warm 2 tablespoons apricot jam in a small saucepan or microwave until liquefied. Strain if desired. Using a pastry brush, very lightly glaze fruit on each tart to add shine and a touch of sweetness. Let set 5–10 minutes before serving.

Make savory spread

In a small bowl, combine 3 oz soft goat cheese or ricotta with 1 teaspoon honey, 1 teaspoon chopped fresh thyme leaves, 1/4 teaspoon salt, and a pinch (1/8 tsp) black pepper. Mix until smooth and spreadable. Taste and adjust seasoning.

Assemble savory tarts

After baking and cooling the puff pastry squares as directed, spread about 1 tablespoon of the goat cheese mixture into the center of each tart. Finish with a small drizzle of honey and a few extra thyme leaves. Serve warm or at room temperature.