Instructions: Adjust oven racks to upper and lower middle positions and preheat oven to 425 degrees.

Working with one sheet at a time on a lightly floured work surface, cut each pastry sheet into quarters. Working with one square of dough at a time, fold each side of the dough 1/2 inch, then unfold to form a crease. Brush four corners of the dough with egg and then pinch each corner to form a four-cornered lipped square. Push up edges to reinforce lip. With a spatula, transfer dough squares to a parchment paper-lined cookie sheet, spacing them about 2 inches apart.

Working with one square at a time, sprinkle the dough base with 1/2 teaspoon of sugar, then sprinkle with 1 tablespoon of grated almond paste. Arrange fruit of choice over almond paste. Sprinkle fruit with another tablespoon of almond paste, then sprinkle paste with another teaspoon of sugar.

Bake until golden brown, 15-20 minutes, switching and rotating cookie sheets halfway through baking to ensure even browning. Slide parchment with tarts onto a wire rack; cool briefly and serve.

Note: Almost any fruit or combination of fruits will work with this recipe.

Among others, Anderson suggests sliced apples, sliced pears with dried cranberries or a combination of dried blueberries with fresh raspberries.

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