Summer Fruit Tarts
- 2 pound(s) assorted summer fruit, such as raspberries, blueberries, blackberries, strawberries, nectarines, peaches and/or plums
- 4 refrigerated rolled pie crusts
- 1/4 cup(s) sugar
- 1/4 cup(s) apricot jam
- 2 tablespoon(s) lemon juice
Heat oven to 400 degrees F. Line 2 large baking sheets with parchment paper.
Slice stone fruit and strawberries (if using). Per tart: Toss 1/2 cup fruit (in any combination) with 1/2 teaspoon sugar. Let the fruit sit, tossing occasionally, for at least 10 minutes.
Meanwhile, roll each pie crust into a 12-inch circle. Using a small bowl (about 5 1/2 inches wide) as a guide, cut 3 circles from each pie crust. Place the crusts on the prepared baking sheets. Divide the fruit among the circles, leaving a 1-inch border. Crimp the border.
Lightly brush the crusts with water and sprinkle each with 1/2 teaspoon sugar. Bake until the fruit is bubbling and the crust is golden brown, 20 to 25 minutes. Let tarts cool for 10 minutes.
Meanwhile, in a small bowl, whisk together the jam and lemon juice. Gently brush over the fruit while the tarts are still warm. Serve warm or at room temperature.