1sheet of puff pastry, thawed and quartered(My 17.3 oz box had two sheets)
1egg, well beaten
8strawberries, hulled & sliced
Zest from 1/2 a lemon
1tbspfresh lemon juice
Preheat the oven to 400 degrees.
Whisk 1 egg until well beaten; set aside.
Thaw one sheet of puff pastry at room temperature for 20 minutes, or until you can unfold the pastry. Cut into 4 equal squares.
Place the sliced strawberries in a bowl then sprinkle with sugar, cornstarch, and lemon zest. Toss gently.
Layer some strawberry slices over the center of each pastry square. Avoid getting the strawberry juice on pastry edges! Top each tartlet with a few raspberries and blueberries. Brush edges generously with beaten egg wash. Sprinkle the edges with turbinado sugar.
Bake on the center rack for 15-17 minutes, or until puffed and golden at the edges, turning the baking sheet halfway through baking time. Side Note: Don’t over-bake! They brown quickly towards the end. Remove from the oven and allow to cool on the pan for 10 minutes.
Make the glaze while the pastry cools, by combining the powdered sugar with fresh lemon juice. Whisk until creamy and smooth. Add more lemon juice, if needed, to reach desired consistency.
Drizzle the glaze on top of the warm pastries. Serve and enjoy!