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Summer Berry Tarts

Con Poulos
Active time 10 mins
Total time 45 mins
Yield 4
Excellent-quality puff pastry (F&W likes the Dufour brand) makes all the difference to this minimalist fruit dessert. Berries simmered in a little sugar become a slightly gooey, fresh-tasting topping.

Ingredients

  • 7 ounces (from one 14-ounce package) frozen all-butter puff pastry, thawed in the refrigerator
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 pound (about 4 cups) blackberries and raspberries

How to Make It

  1. Preheat the oven to 375°. Line a baking sheet with parchment paper. Unfold the puff pastry on the baking sheet and cut it into two 5-by-6-inch rectangles. Cut each rectangle on the diagonal to form 2 triangles. Refrigerate until the pastry is chilled, about 10 minutes.

  2. Separate the triangles so they're evenly spaced. Bake the pastry for 25 minutes, or until nicely browned and crisp.

  3. Meanwhile, in a saucepan, bring the sugar and water to a simmer over moderate heat. Add the blackberries and cook, stirring, for 1 minute. Add the raspberries and cook for 10 seconds. Stir a few times; transfer to a bowl.

  4. Place the pastry on plates, top with the berries and serve.