This time of year the local farmers’ markets are bursting with fresh produce. It’s a place I enjoy wandering around seeing what vendors have to offer. Last weekend I picked up a lovely box of redcurrants.
I haven’t used these for what seems like eternity and it was a fruit my mom used for jellies. As a youngster, I would eat these straight from the bush…it was so tart it would make my mouth pucker up. As I stared at the ruby-red translucent berries, I contemplated how I would use them and decided to make a sweet sauce and also use them in a tart.
Puff pastry is a lovely base for the tart. Choose commercial packaging that have the sheets already rolled – usually 2 sheets per box. This recipe can easily be adapted to whatever fruit you like and is super easy to make.
Serves 4
1 sheet butter puff pastry thawed
2 fresh peaches, sliced
2 fresh figs, sliced
handful fresh redcurrants
4 teaspoons honey
sea salt
Preheat oven to 425f. Place puff pastry on parchment paper lined baking tray and cut into 4 squares. Separate squares to allow room for expansion. Roll edges in about 1/4-inch then take a knife and lightly score inside edge about 1/4-inch away from rolled edge. Take a fork and prick the pastry inside the scored edge. Arrange peach and fig slices on each square. Top with redcurrants and drizzle 1 teaspoon of honey over each fruit square. Add a pinch of sea salt to each square. Place in freezer for 10 minutes or until pastry feels firm.
Remove tarts from freezer and place in oven. Bake 20 to 25 minutes until puffed and golden. Serve as is or with a scoop of vanilla ice cream.
The Culinary Chase’s Note: While these tarts are scrumptious right out of the oven they’re just as good at room temperature. Sprinkle cardamom powder over each tart for an exotic taste. Enjoy!
- 1 sheet butter puff pastry thawed
- 2 fresh peaches, sliced
- 2 fresh figs, sliced
- handful fresh redcurrants
- 4 teaspoons honey
- sea salt
- Preheat oven to 425f. Place puff pastry on parchment paper lined baking tray and cut into 4 squares. Separate squares to allow room for expansion. Roll edges in about ¼-inch then take a knife and lightly score inside edge about ¼-inch away from rolled edge. Take a fork and prick the pastry inside the scored edge. Arrange peach and fig slices on each square. Top with redcurrants and drizzle 1 teaspoon of honey over each fruit square. Add a pinch of sea salt to each square. Place in freezer for 10 minutes or until pastry feels firm.
- Remove tarts from freezer and place in oven. Bake 20 to 25 minutes until puffed and golden. Serve as is or with a scoop of vanilla ice cream.
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