Li Hing Fresh Fruit Tarts
- Quick Puff Pastry Dough
- 1 egg
- 1/4 cup milk
- Fresh banana, star fruit, or mango, sliced 1/4 to 3/8-inch thick
- 2 tablespoons li hing (Chinese dried, preserved fruit) powder
- 6 tablespoons light brown sugar
Li Hing Fresh Fruit Tarts
Demonstrated by: Jim O'keefe.
Taste of Hilo with Restaurant Kaikodo and O'keefe and Sons Breadbakers on September 14, 2003.
Ingredients:
Directions:
- Preheat electric oven to 400°F.
- Use a biscuit cutter to cut dough into fluted circles, or use a knife to cut dough into diamonds or squares that are slightly larger than the fruit pieces.
- Whisk the egg and milk together.
- Brush egg mixture over the top of the puff pastry pieces.
- Top each piece with a slice of fruit.
- Brush fruit slices with egg mixture.
- Combine li hing powder and sugar.
- Sprinkle about 1/2 teaspoon of the sugar mixture over fruit slices.
- Bake for about 18 minutes, or until sugar mixture is caramelized and fruit is soft and browned.
Makes about 30 tartlets.
