All you need is defrosted puff pastry and cut up fruit or berries: feel free to use peaches, nectarines, strawberries or blueberries.
Preheat the oven to 375.
Line the cookie sheet with parchment paper.
Cut puff pastry into the shapes you want the tarts to be.
Using a knife score a border inside each tart and then make little tiny holes with a fork on the inside of the border (am I making any sense?).
Add your fruit to the inside of the border and bake for 20 minutes.
Remove the tarts from the oven and let them cool a bit. Add some confectionery sugar and eat (I just held them as sandwiches and took little bites: no need to use a knife or a fork).
Here's a little trick I learned from another blogger (sadly, I cannot remember who it was). If you don't have a special sugar shaker (I used to have Anna's, but had to return it to her), add confectionery sugar to a tea ball and shake it up!
The tarts did not turn out as amazing as I was hoping for. Perhaps I should have pre-baked them a bit before adding fruit? Or maybe added some creamy filling? What do you think?
Some vanilla custard in between? Or pipe some cream atop?
ReplyDeleteWell, I have no problem to eat just the way they are now...ould be a real treat for a coffee break.
Angie's Recipes
Puff pastry is a wonder. These little tarts look fabulous :).
ReplyDeleteOh, my but those look good. Frozen puff paste is a modern marvel. I can't wait to try these.
ReplyDeleteSimply delicious!
ReplyDeleteYour tarts look great! The raspberries are gorgeous.
ReplyDeleteOoh good job! How easy.
ReplyDeleteI was just thinking of making a tart today myself : )
Ooh... they look great! Maybe you could add some chocolate ganache or Nutella to the raspberry tart and some goat cheese and caramelized onions to the fig tart.
ReplyDeletegorgeous fruit tarts!
ReplyDeleteI like tarts like this because they are simple and can be stunning. I think a bit of jam under the fruit or mixed in with the fruit helps a lot and a topping of chopped nuts is always good too.
ReplyDeletea little pastry cream wouldn't hurt but as it is they look wonderful ...
ReplyDeleteThe puff pastry fruit tarts are my favorite go-to dessert, in fact we had tarts with plums today. I bake the puff pastry for 5 minutes and then add the fruits and bake for 10-15 minutes more (until puff pastry's golden).
ReplyDeleteI know what you mean with fruit added to pastry. I had the same issue with the daring bakers challenge on the strudel. It's fine as long as the fruit isn't too moist (such as raspberries or strawberries) There has got to be a way around this...!
ReplyDeleteWhat a gorgeous and easy dessert idea! What if you put something like a sweet cream cheesy layer between the puff pastry and fruit? Like a cheesecake flavored surprise when you bite into it?
ReplyDeleteground almonds & sugar sprinkled between pastry and fruit, then melted jelly brushed over after baking? and ice cream makes everything better...
ReplyDeleteThese are so beautiful! Yum!
ReplyDeleteOh yes - some vanilla pastry cream or a cream cheese filling would fix these right up. They still look beautiful!
ReplyDeletethis looks awesome. agree with adding maybe some cream or vanilla pudding? genius, quick and easy idea.
ReplyDelete