Pineapple Breakfast Tarts

An impressive not too sweet fruit filled tart in puff pastry. Don't worry about shaping the tart perfectly it will still be sensational.


1 (17 1/4 ounce) package of 2, frozen puff pastry sheets, thawed according to package directions (about 40 minutes)

1 egg beaten with 1 tablespoon water

1 tablespoon sugar, divided, for top


1 (8 ounce) package cream cheese, softened

1/2 teaspoon almond extract


1 (16 ounce) can crushed pineapple drained, or 2 apples or pears, thinly sliced

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


Preheat oven to 375°. Line two baking sheets with parchment paper.
In a small bowl mix together cream cheese, almond extract and honey until smooth. Set aside.
On a lightly floured surface roll one sheet of puff pastry into an 11 x 15-inch rectangle. Using a knife, cut in half lengthwise. Brush a 1/3-inch border with egg mixture just inside edge of pastry. Fold edges in about 1/3-inch all around pastry. Press down lightly. Place on prepared baking sheets. Spread cheese mixture over both pastries. Top with drained pineapple or slice one pear or one apple over each. (If using fruit, sprinkle with 1/8 teaspoon of cinnamon.) Brush tops of folded edges with egg mixture.

Roll remaining sheet of pastry into a 14 x 10-inch rectangle. Using a knife, cut in half lengthwise. Make 3 diagonal 2-inch slits down the center of each half. Place on top of bottoms. Press down on edges gently to seal. Brush top of tarts with some of remaining egg mixture and sprinkle each with 1/2 tablespoon sugar.

Bake 25 – 30 minutes or until tarts are golden.
Yields: 2 tarts approx. 14 x 5-inches