Tartinki - delicate pastry made from puff pastry, complemented by fruits and berries. Light cakes are prepared without fatty cream, so the delicacy is suitable for those who follow the figure. One cake contains 248 kcal. Cranberry and apple tartines delight with a combination of bright sourness with sweetness and lightness of the dough. We take ready-made frozen puff pastry, so preparation requires a minimum of effort and culinary skill.
It is necessary
- For 12 pictures:
- - frozen puff pastry - 2 sheets (from a package weighing about 360 g)
- -cranberry sauce - ¾ cans (about 300 g)
- - apples of the "Gala" variety - 2 pieces of medium size
- - raw chicken egg - 1 piece (large)
- - granulated sugar - ¼ cup (about 60 ml)
- -apricot jam - 1/4 can (about 100 g)
- -pure water - 2 tablespoons
- -2 baking trays
- -2 sheets of parchment paper
- - pastry brush
- For decorating cakes:
- -whipped cream
- -fresh berries of cranberries, raspberries, blackberries
Instructions
Step 1
Remove 2 sheets of puff pastry from the freezer to thaw in advance. Wash 2 apples and core with grains and tails. Cut the pulp together with the peel into thin slices.
Break the egg into a bowl and beat lightly.
Preheat the oven to 200 ° C. Line the baking trays with sheets of parchment paper.
Step 2
Cut 2 sheets of defrosted puff pastry into 12 squares with a side of about 7 cm. Make a 1-1.3 cm border around the edges. Spread the cranberry sauce over the surface of the tartini without touching the border. Place 1 tablespoon of the sauce on each tartine. Place 3-4 apple slices on top. Using a pastry brush, brush the edges of the tartins with a beaten egg. Sprinkle all cakes with granulated sugar.
Step 3
Place the pieces on baking trays with parchment paper and place in the oven to bake. Cooking time is 23-25 minutes. In the middle of the term, swap the upper and lower baking sheets. The tartines are ready when the surface of the dough turns golden brown and the cakes have slightly increased in size.
Step 4
Prepare a sweet dressing: In a clean bowl, stir in 100 g of apricot jam and 2 tablespoons of clean water. Place over medium heat and cook, stirring occasionally, until the jam is tender (about 1 minute). Spread the finished mixture over the finished tartins using a pastry brush.
Serve warm or chilled. Garnish with fresh cranberries, raspberries, blackberries, or whipped cream (about 1 tablespoon per serving).
