Fruity POP Tarts are elegant and easy to bake

Fall Apple Fruit POP Tarts are sprinkled with powdered sugar and share space with a delicious buttery puff pastry. 

Saturdays are for gathering farm-fresh produce from local farmers. Huyck Farms in Paducah, KY is picking and selling crisp, flavorful apples at their farm store most days of the week. I scored big with a bag of Jonathan apples. These American beauties have a bicolor peel and are tart with a bit of sweetness. Perfect for making Fruity POP Tarts. ​

 

The puff pastry is cut the same size as a Kellogg's Pop Tart. It's what I would call an 'open-faced' tart. Made with honey, lemon, apples, powdered sugar, and puff pastry...the process is simple and elegant. 

I had some blueberries on hand and wanted to try a different fruit using the same process. Blueberries overheat during baking. The end result is a blueberry jam. So, I folded the Blueberry POP Tart in half and made a handheld Brunch Tart. For the larger tart, use a more solid fruit like apples, nectarines, or pears. If you want to fold the puff pastry in half for a Brunch Tart, strawberries, and raspberries would be fabulous!

It's amazing how simple this recipe is to prepare and bake. Let's get to it!
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Apples in lemon juice

The best honey

Honey on the bottom of fruit

Honey on top of the fruit

Ingredients for four Apple POP Tarts and one Blueberry Brunch Tart
Five pieces of puff pastry (there will be three left. Prepare more tarts if you want)
Three medium-size apples (If you're doing eight tarts, use another apple)
Honey
One egg for wash
Powdered sugar (enough to sprinkle on top)

Puff Pastry set over fruit

Egg wash each puff pastry

Out of the oven before the flip

Flip over the pastry for sugar

Fold in half for Brunch Tart

Directions:
Slice and peel apples. Squeeze fresh lemon juice over the top of the apples. Set aside.
Thaw the puff pastry. Read the package. Roll, if necessary, with a rolling pin. You want five to eight sliced puff pastries. 

Set parchment paper down on a cookie sheet. Preheat over to  350 degrees. Add enough honey to the parchment paper to make five to eight separate Fruit POP Tarts. If you're making five, there should be five separate drizzles of honey. Line the apples up and set on each honey drizzle. If you're trying the blueberry, add blueberries to one honey drizzle. 

After the fruit is placed on the honey, drizzle the honey on top of the fruit. Add the puff pastry to each pile of fruit. Press down on the edges of the puff pastry. Use one egg to make an egg wash. Apply it with a brush to each Fruit Pop Tart. 

Bake in the oven for 15 - 20 minutes. Take the tarts out of the oven. Let cool for about five minutes. Flip over with a spatula. Sprinkle with powdered sugar. If you've made a blueberry, peach, or strawberry tart, fold in half for a Brunch Tart.