We all know handheld, sweet-filled tarts like these by a more familiar (yet trademarked) name. Since we’re grilling them rather than “popping” them from a toaster, I call them Grill-Tarts. You just cut some rectangles of puff pastry, fill them with jam, seal them up, and put them on the grill. In about 15 minutes you have perfectly puffed, flaky, golden homemade toaster-style tarts— complete with ridges to cradle some tangy lemon glaze.
- 1 (17.3-ounce) package frozen puff pastry sheets, thawed
- 3⁄4 cup jam or preserves, such as strawberry, raspberry, or blueberry
- 1 large egg
- 1 tablespoon water
- 1 cup sifted confectioners’ sugar
- 2 tablespoons freshly squeezed lemon juice
- Heat the panini press to medium-high heat.
- On a lightly floured surface, roll out each sheet of puff pastry to a 9-inch square. Divide each pastry sheet into 6 equal rectangles, about 3 inches x 4½ inches each, for a total of 12 rectangles.
- Spoon 2 to 3 tablespoons of jam onto half of the rectangles, leaving a 1 inch border. Be careful not to overload them or the filling may ooze out during grilling.
- In a small bowl, whisk the egg and water together to make an egg wash.
- Brush the egg wash around the edges of the rectangles that are topped with filling.
- Place the remaining rectangles on top of the filled rectangles, press to seal the edges, and crimp them with a fork.
- In batches, carefully place the sealed tarts on the panini grill. Lower the lid until it’s hovering about ¼ inch above the tarts without actually touching them. As the tarts bake they’ll puff up and make contact with the upper plate—you want to give them a little room to expand. Grill until the tarts are puffed and golden, 12 to 15 minutes.
- While the tarts grill, whisk together the confectioners’ sugar and lemon juice in a small bowl.
- Drizzle the glaze over the tarts.