Looking for fun baking ideas? These mini tarts are a fresh take on baking, made with Divina Greek Apricot Spread, Sour Cherry Spread and Fig Spread for a sweet and colorful treat.
INGREDIENTS
1 sheet puff pastry, thawed
1 tbsp Divina Greek Apricot Spread per tart
1 tbsp Divina Sour Cherry Spread per tart
1 tbsp Divina Fig Spread per tart
3 tbsp powdered sugar (optional, for topping)
INSTRUCTIONS
- Preheat oven to 375°F and roll out the puff pastry on a clean surface.
- Cut flower shapes using a cookie cutter and press into a greased mini muffin pan, flattening the bottoms gently. Prick each base with a fork.
- Bake for 10 to 12 minutes until lightly golden, then let cool completely.
- Fill each tart with about 1 tablespoon of your chosen Divina spread — mix and match for variety.
- Chill in the fridge for at least 1 hour to help the filling set.
- If desired, dust with powdered sugar just before serving.
✨ Want to watch it come together? Check out the recipe video on Instagram, TikTok, or YouTube for a quick demo.
