Mini Pastry Tarts with Cinnamon Swirls and Fruit Fillings

Ingredients

• 1 sheet puff pastry, thawed
• 1/2 cup brown sugar
• 2 tsp ground cinnamon
• 1/4 cup unsalted butter, melted
• 1/2 cup sliced almonds
• 1/2 cup mixed berries (raspberries, blackberries, blueberries)
• 1/4 cup apricot jam
• 1 egg, beaten (for egg wash)
• 1/4 cup honey
• 1/4 cup sliced almonds (for topping)
• 1/4 cup chopped walnuts (for topping)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry and cut into 12 equal squares.
3. For cinnamon swirls: Mix brown sugar and cinnamon. Spread melted butter on each square, sprinkle with sugar mixture, and roll up tightly. Place on baking sheet.
4. For almond croissants: Cut squares into triangles, roll from base to tip, and place on baking sheet. Brush with egg wash and sprinkle with sliced almonds.
5. For fruit tarts: Cut squares into circles, place in muffin tin, and press into cups. Fill with apricot jam and top with mixed berries.
6. Bake for 15-20 minutes until golden brown.
7. While baking, prepare honey glaze by warming honey in a small saucepan until slightly thickened.
8. Remove pastries from oven and let cool on wire rack for 5 minutes.
9. Drizzle honey over pastries and sprinkle with chopped walnuts and remaining sliced almonds.
10. Serve warm or at room temperature.