This recipe is your guide to making stunning and delicious upside-down puff pastry tarts. Including a variety of different ingredients, we've got a handful of sweet desserts and savory appetizers to choose from.WATCH the recipe video before baking these for tips, tricks and an explanation of this technique.
Cut puff pastry sheet into 6 pieces, spread a hearty dollop of softened Boursin on each pastry piece. Arrange trimmed spring onions (halved if large or use two small per pastry) in 6 bunches on a parchment lined baking sheet. Place pastry over top of onions, cheese side down, and crimp with fork. Brush with egg wash. Arrange 4 sheets of prosciutto on a separate baking sheet. Bake puff pastry and prosciutto (at same time) at 400ºF until golden brown and puffed, 20–22 minutes.
Let prosciutto and pastries cool. Flip pastries then crush prosciutto and sprinkle over pastries. Serve immediately.
Chinese Eggplant
Cut out 9 puff pastry rounds using a 3-inch round cookie cutter. Dollop hoisin sauce, by teaspoon, on a parchment lined baking sheet, spaced about 3 inches apart.
Place 2 thin slices of Chinese eggplant and a slice or two of scallion on top of hoisin puddles.
Place pastry rounds over top and crimp edges with a fork. Brush pastry with egg wash and sprinkle with white sesame seeds. Bake puff pastry at 400ºF until golden brown and puffed, about 20 minutes.
Use a fork or offset spatula to gently flip pastries over. Serve immediately.
Asparagus and Prosciutto
Cut puff pastry into 6 pieces. Combine 2 ounces softened goat sheet and 1 tablespoon Dijon; spread a hearty dollop of goat cheese mixture on each pastry piece.
On parchment lined baking sheet(s), lay 6 sheets of Prosciutto. Weave prosciutto between 2-inch-long pieces of asparagus.
Place pastry over top of asparagus, cheese side down, and crimp with fork. Brush pastry with egg wash then, using a microplane, grate Parmesan over top to coat and season with a few turns of black pepper.
Bake puff pastry at 400ºF until golden brown and puffed, 20–22 minutes.
Spiced Orange
Cut puff pastry sheet into 6 pieces. Spread a scant tablespoon of honey on a parchment-lined baking sheet.
Top with a few chunks of orange, a quick grate of ginger and sprinkle of cardamom. Place pastry over top of oranges and crimp with fork. (Repeat with remaining puff pastry pieces). Brush pastry with egg wash and sprinkle with turbindao sugar to coat.
Bake puff pastry at 400ºF until golden brown and puffed, 20–22 minutes.
Let cool slightly then gently remove from sheet (I like to flip upside down and peel off the parchment). Enjoy immediately.
Strawberries and Creamy
Cut out 9 puff pastry rounds using a 3-inch round cookie cutter.
Spoon turbinado sugar by teaspoon on a parchment lined baking sheet, spaced about 3 inches apart.
Brush one side of each pastry piece with egg wash then place, egg wash side down, over mounds of sugar, swirling to coat entire bottom of pastry with sugar. Brush top of pastry with egg wash then place a halved strawberry, cut side down, in middle. Sprinkle edges of pastry with more sugar and a few sliced almonds.
Bake puff pastry at 400ºF until golden brown and puffed, about 20 minutes. Let cool then top with dollops of whipped cream and serve.
Tropical Mango
Cut puff pastry sheet into 8 rectangular pieces.
Spread honey by tablespoon into thin puddles on parchment-lined baking sheet(s), about 3 inches apart. Top each puddle of honey with a few thin slices of fresh mango, a quick grate of fresh ginger and sprinkle of cloves. Place pastry over top of mango slices and crimp with fork. Brush pastry with egg wash and sprinkle with turbindao sugar to coat. Bake puff pastry at 400ºF until golden brown and puffed, 20–22 minutes.
Let cool slightly then gently remove from sheet (I like to flip upside down and peel off the parchment). Top with whipped cream and a grating of orange zest.
Sweet and Savory Roasted Grape
Cut puff pastry sheet into 6 pieces. Using a microplane, grate Parmesan into piles on parchment-lined baking sheet(st). (Slightly spread the cheese out into shape of pastry pieces.)
Place pastry over top of Parmesan piles then grate more Parmesan over top to completely cover pastry. Arrange grapes over top of cheese, pressing down to lightly secure into cheese. Bake puff pastry at 400ºF until golden brown, puffed, and crisp, 25–28 minutes.
Drizzle with balsamic glaze and enjoy.
Blueberries and Lemon Cream
Cut out 9 puff pastry rounds using a 3-inch round cookie cutter.
Spoon turbinado sugar by teaspoon on a parchment lined baking sheet, spaced about 3 inches apart.
Brush one side of each pastry piece with egg wash then place, egg wash side down, over mounds of sugar, swirling to coat entire bottom of pastry with sugar. Brush top of pastry with egg wash then place 4-5 blueberries in middle. Sprinkle edges of pastry with more sugar and a few sliced almonds.
Bake puff pastry at 400ºF until golden brown and puffed, about 20 minutes. Let cool slightly.
In a piping bag or zipper-lock bag with corner cut open, combine lemon curd and whipped cream. Dollop swirled whipped cream over top of each puff pastry and swirl.
You’ll know the puff pastry is adequately thawed when it’s soft and pliable. It will take at least 20 minutes of sitting out at room temperature. Do not unfold the pastry if still frozen—if you do it will crack and split.Do not follow the baking instructions on the back of the puff pastry box. For individual puff pastry tarts, the best temperature to bake them at is 400ºF. The pastries will bake for about 20 minutes.Do not be tempted to roll the pastry out thinner—this may get you "more" cut outs, but they won't puff nearly as much as they should.
Nutrition
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