Ingredients:

  • 1 sheet (490 g) frozen puff pastry, thawed
  • 1/2 cup (170 g) jam
  • 1 large egg, beaten
  • 2 tbsp (30 ml) water
  • 2 tbsp (25 g) raw sugar

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Unroll the thawed puff pastry onto a lightly floured surface and divide the sheet into 24 equal squares using a pizza cutter or sharp knife.
  3. Use a fork to lightly prick the center of each square to prevent the pastry from puffing up too much in the middle.
  4. Place 1 teaspoon of jam exactly in the center of each square.
  5. Bring the four corners of the pastry up to the center, pinch them together firmly, and give them a slight twist to lock the jam inside.
  6. Arrange the tarts on the baking sheet with at least 1 inch of space between each tart to allow for expansion.
  7. Whisk the beaten egg and water together, then use a pastry brush to lightly coat the top of each tart.
  8. Sprinkle a pinch of raw sugar over the glaze for added crunch.
  9. Bake for 12–15 minutes, or until the pastry is shattered-crisp and has reached a deep mahogany-gold color.