1 sheet 225 g (½ lb) puff pastry, thawed

15 ml (1 tbsp) unsalted butter, melted

On a lightly floured surface, roll out the dough into a 33 cm (13-inch) square. With a brush, cover the entire surface of the dough with the butter. Roll up tightly and cover in plastic wrap. Refrigerate for 30 minutes.

Cut the ends of the roll. Cut into 14 slices.

On a floured work surface, thinly roll out each slice with a rolling pin. With your hands, line Portuguese tart pans (see note). If the dough is too large, cut off the excess with scissors. Refrigerate while preparing the filling.

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