Three Easy Individual Tarts

Preheat the oven to 375 F (190 C) and line a baking tray with parchment paper.

Stir the ground almonds and sugar together. In a small dish, whisk the egg to blend it, then measuring out 2 Tbsp into the almond mixture and stir to combine. Stir in the almond extract. Add 1 Tbsp of water to the remainder of the whisked egg and use this as an eggwash to brush the tarts.

On a lightly floured surface, roll out the puff pastry dough into a 12-inch square, about ¼ inch thick. Using a 3 ½-inch round cookie cutter, cut 8 circles from the dough and place 4 of them on the baking tray and brush with the eggwash. Use a 2 ½-inch cutter to cut a hole in the remaining 4 circles and place them on the circles on the tray. Dock the centre of the pastry with a fork.

Divide the almond paste between the 4 tarts, spooning it into the centre of each. Split the apricots in half and remove the pits (no need to peel) and place a half, flat side down into each tart. Brush the tops of the apricots and pastry with the eggwash and sprinkle with turbinado sugar. Bake the tarts for 25 to 30 minutes, until the pastry is a rich golden brown. Cool the tarts to room temperature before serving.

The tarts can be baked up to a day in advance and chilled, but should be served at room temperature.

Preheat the oven to 375 F (190 C) and line a baking tray with parchment paper.

On a lightly floured surface, roll out the puff pastry dough into a 12-inch square, about ¼ inch thick. Trim the edges and then cut the puff into 4 squares and place them onto the prepared baking tray.

Place 1 graham cracker in the centre of each pastry square and sprinkle neatly with half of the marshmallows and chocolate chunks or chips. Top this with the remaining graham crackers. Fold the pastry to just come over the top graham cracker and press the corners and edges to secure (although the tart will open up a bit as it bakes – that is to be expected.

Brush the puff pastry with the eggwash and bake for 15 minutes. Pull the tarts from the oven and top the tarts with the remaining marshmallows and chocolate and return the tarts to the oven to bake for another 10-12 minutes, until the pastry is golden brown. The tarts are best served warm, but allow them to cool for 15 minutes before serving.

Preheat the oven to 375 F (190 C) and line a baking tray with parchment paper.

On a lightly floured surface, roll out the puff pastry dough into a 12-inch square, about ¼ inch thick. Trim the edges and then cut the puff into 4 squares and place them onto the prepared baking tray. Using a paring knife, cut an “L” mark into 2 opposing corners, following the line of those corners, but a ½-inch in. Brush the surface of the puff pastry with the egg wash. Lift the cut corners of the pastry, cross them over each other (one over, one under) and lay them flat (now on opposite sides). Brush the tops of the pastry with the eggwash and prick the centre of the tart shell with a fork. Chill the pastry while preparing the filling.

Peel the pears, slice in half and core. Slice each pear half into ¼-inch slices and arrange them in the centre of each tart shell. Sprinkle the pears with brown sugar, then drizzle a tablespoon of cream over each pear. Sprinkle the tarts with a little sea salt and bake for 20 to 25 minutes, until the pears are tender and the pastry is a rich golden brown. The tarts can be served warm or at room temperature.