Honeyed Fruit Tartlets

• All-purpose flour, for dusting
• 1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334)
• 1 large egg, for egg wash
• 1 tablespoon heavy cream, for egg wash
• Fine sanding sugar, for sprinkling
• 8 to 10 small ripe, firm plums, halved, pitted, and cut into 1/2-inch wedges; or 1 1/4 pounds (4 cups) whole small or sliced hulled large strawberries
• 1/4 cup honey
• Finely grated zest of 1/2 lime plus 1 to 2 tablespoons fresh lime juice
• Pinch of coarse salt

1. Preheat oven to 375F.
2. On a lightly floured surface, roll out and trim dough to a 12-inch square, then cut dough into twelve 3-by-4-inch rectangles.
3. Transfer to a parchment-lined rimmed baking sheet.
4. Score a 1/2-inch border inside each rectangle (do not cut all the way through).
5. Refrigerate or freeze until firm, about 30 minutes.
6. Whisk egg and cream in a small dish.
7. Brush onto dough borders, and sprinkle with sanding sugar.
8. Bake until puffed, golden, and cooked through, 25 to 30 minutes.
9. Using an offset spatula, press down on center of each shell (leave borders puffy).
10. Transfer to a wire rack; let cool completely.
11. (Shells can be stored in an airtight container at room temperature up to 2 days.)
12. Stir together fruit, honey, zest, juice, and salt in a medium bowl.
13. Let stand 30 minutes.
14. Just before serving, divide fruit mixture among pastry shells.
15. Drizzle with juice from bowl.

flour, pastry, egg, heavy cream, sanding sugar, strawberries, honey, lime, salt

Taken from www.epicurious.com/recipes/food/views/honeyed-fruit-tartlets-389682 (may not work)