Tangy Injera Crumble Tarts
A sweet and tangy pastry tart featuring injera crumble and a puff pastry crust. Perfect for a sweet dessert or snack.
Ingredients
- ●2 cups, torn into small pieces Injera
- ●1 sheet, thawed Puff Pastry
- ●1 cup Granulated Sugar
- ●1/2 cup Brown Sugar
- ●1/2 cup, melted Butter
- ●2 large eggs Eggs
- ●1 tsp Vanilla Extract
- ●1 cup, mixed Crumble (from tangy, juicy, and crumble ingredients)
Instructions
- 1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2
Roll out puff pastry to a thickness of 1/8 inch. Cut into squares, about 4 inches per side.
- 3
In a bowl, mix together granulated sugar, brown sugar, and melted butter until well combined.
- 4
Add torn injera pieces to the sugar mixture and stir until injera is evenly coated.
- 5
Spoon a small amount of the sugar-injera mixture onto one half of each pastry square, leaving a 1/2 inch border around the edges.
- 6
Fold the other half of the pastry square over the filling, pressing the edges to seal.
- 7
Brush the tops of the pastry with melted butter and sprinkle with crumble mixture.
- 8
Bake for 25-30 minutes or until pastry is golden brown and filling is set.
- 9
Allow tarts to cool on a wire rack for 10 minutes before serving.