{makes 12 tarts}
1 package {2 sheets} frozen puff pastry, defrosted
Fruit of your choice {I used rainier cherries, apricots and nectarines, but you can stick to one}
1/3 cup sugar
1/2 cup coconut oil {you can use butter if you prefer}
1/2 cup Apricot Jam
3 tbs liqueur of choice {I used frangelico}
Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper. Cut each sheet of puff pastry into 6 squares. Divide the pastry
between the prepared sheet pans and refrigerate while you prepare the fruit.
Slice cherries in half, removing the pits. Slice nectarines and apricots
crosswise in 1/4-inch-thick slices. Place overlapping slices of fruit
diagonally across the pastry and placing a few on each side
of the arranged slices. Sprinkle the fruit evenly with the sugar and
dot them with coconut oil {or butter}.
Bake for 40 minutes, until the pastry is browned and the edges of
the fruit starts to brown. When the tarts are done, heat the
apricot jam together with the liqueur of your choice until bubbly and
brush the fruit and pastry completely with the jam mixture. Allow to
cool and
serve warm or at room temperature.
