Individual Fruit Tarts

Directions

1. 1
   PREHEAT OVEN TO 425F (220C).
2. 2
   Roll out the pastry and cut circles about 5-inches across using a cookie or biscuit cutter.
3. 3
   Gather into a ball the dough remaining from the cutouts, roll again and cut additional circles.
4. 4
   Sprinkle with about 2 tablespoons of sugar, stack with waxed paper between and refrigerate, or better, freeze.
5. 5
   Prepare the fruit by peeling, coring, slicing thinly and tossing with lemon juice.
6. 6
   Warm the jam using 1 tablespoon or 2 of water if needed.
7. 7
   Taking a disk of dough, turn the edges up as though making a small pizza.
8. 8
   Spread a little apricot jam over the pastry.
9. 9
   Put a few slices of overlapping fruit on, paint with more apricot jam, sprinkle with a tablespoon of sugar and dot with butter.
10. 10
    Bake for 15 minutes.
11. 11
    The pastry edges should be golden brown.