• Let the puff pastry thaw for about 1 hour
• In small bowl toss fruit with 2 tbsp sugar, flour and 1/2 tsp vanilla extract
• In second bowl combine softened cream cheese, 1 tbsp sugar, lemon juice and 1/4 tsp vanilla extract.
• When the pastry is thawed, unroll and cut into 9 equal squares
• Press each square into muffin tin or muffin molds.
• Before filling, brush edges of each pastry with whisked egg (easier to do than after filling)
• Divided cream cheese mixture amongst each of the nine squares (if using the Omnia muffin form you will have to fill and bake twice (nine tartlets total)
• Top each with a generous spoonful of the fruit mixture

for Omnia stove top

• Place covered baking pan in pre-heated base plate and cook on high for 5 minutes, then reduce heat to medium and continue to cook until pastry begins to brown around the edges, about 20 minutes

for conventional oven users

• Place muffin tin in pre-heated 400 ° oven and cook until pastry is golden brown, about 20 minutes
• Best served warm (see Galley Kat Notes below)