Summer Berry Tarts

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.

Yield: 4
Total:
Recipe from Food & Wine

More From Food & Wine

Recipe Time

Active: 10 Minutes
Total: 45 Minutes


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

Preparation

  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.
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