Thaw your puff pastry per the package instructions. While this is thawing, pre-heat your oven to 425 degrees Fahrenheit. Get a baking sheet and line it with parchment paper or a silicon baking sheet
Cut your puff pastry into whatever shape or size you like. I made these smaller by getting 9 squares out of a single puff pastry sheet. Place these out on your baking sheet leaving a little space between them. They won’t spread when you bake them, they’ll only rise so you won’t need a ton of space.
Prick each sheet with a fork. You can leave an edge if you like so they get super puffy on the sides, but I liked them pricked all over. This helps to release the steam as it cooks so that it doesn’t get insanely big!
Add your Nutella and spread it out leaving a little bit of an edge. You don’t need to pile this on either. Just a thin layer. I know it’s tempting…
This part is up to your own preference. I prefer fresh fruit on my tarts but you can always bake the entire thing together and add your fruit before it goes into the oven. It’s totally up to you. If you add the fruit before it goes into the oven, definitely add the apricot preserves (or any preserves really) on top of the fruit using a pastry brush. This allows them to stay nice and shiny. You can always heat it up in the microwave for a couple of seconds to make it easier to work with too.
Beat your egg and use a pastry brush to brush the edges of the tarts. This will make it bake up nice and brown and shiny! Tip, you can also use some of the apricot preserves to the edges too to make them even shinier and brown too!
Bake at 425 for about 20-24 minutes. Rotate half way through.
Here you will add your fresh berries if you chose to do this my way! Then top with powdered sugar and garnish with a bit of mint.