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.
- 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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