All you have to do is defrost the dough, and stretch it out a bit. You want to make sure it’s not too thick, or it might not cook properly. I spread the dough with apricot preserve, but you could also use peach, plum … or what you like.
Guest Post: Apple Walnut Tart with Maple Custard from Baking A Moment - Hip Foodie Mom . this has a recipe, might can use it for single tarts also, but isn't this just BEAUTIFUL? I love it when a dessert is just as gorgeous as it tastes!