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Con Poulos Photo by: Con Poulos

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.

Food & Wine SEPTEMBER 2012

  • Yield: 4
  • 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

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.

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

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.

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

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Summer Berry Tarts Recipe

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