Apple or Pear Fruit Tarts

This delectable dessert uses puff pastry shells to easily make pear or apple pastries drizzled with prepared caramel topping and served with vanilla ice cream.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 25 minutes
  • total: 20 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
  • 6 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 3 large apple or pears, peeled and thinly sliced (about 4 cups)
  • 2/3 cup caramel topping, warmed (optional)
  • 3 cups vanilla ice cream

Directions

  1. Thaw the pastry shells at room temperature for 40 minutes. Heat the oven to 375°F.  Stir the sugar, cinnamon and ginger in a small bowl.

  2. Roll each pastry shell into a 5-inch circle on a lightly floured surface.  Place the pastry circles onto 2 baking sheets. Arrange about 2/3 cup apple slices on each pastry circle, overlapping the slices. Sprinkle each with about 1 tablespoon sugar mixture.

  3. Bake for 25 minutes or until the pastries are golden brown. Drizzle with the caramel topping, if desired.  Serve the pastries with the ice cream.

Shells Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.

Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. Place Shells about 2 inches apart on baking sheet.

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days.

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