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!
fresh fruit tart
Author: The Culinary Chase
Recipe type: Dessert
- 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.
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!
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Heather ChaseThe Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!