Puff Pastry Mini Tarts

Larrys's sister Cyndy made these for our long-weekend get-together; easy and yummy.

1 box Pepperidge Farm Puff Pastry (17 oz)

2 cups fresh or frozen berries
2 T water
1/4 tsp cinnamon
1 tsp chia seeds or tapioca (to gel a bit)

In a pan, heat fruit and water on medium. Once bubbling, reduce heat and simmer 5-10 minutes, mixing frequently. Add cinnamon and chia or tapioca, mix, and let cool.

Unfold puff pastry and cut into thirds. Cut squares and put into muffin tins. (Should make about a dozen.) Spoon on compote. Top with pastry square and bake, um, maybe 15-20 minutes? Let cool a little and serve as is or with (vegan) ice cream!

Popular posts from this blog

Blood Orange Chocolate Olive Oil Cake

Almond Butter Chocolate Chip Oatmeal Cups

Zucchini Mushroom Quiche with Red Pepper Relish