Imagine you and your partner reading the paper, or a book, or magazine on your handheld devices, sipping your favorite hot beverages and sinking your teeth into flaky pastry topped with fresh fruit. What a great way to start the day – right? Today’s recipe is a simple fruit tart, it’s ideal for an easy morning that doesn’t require much movement for an hour our two. It takes very little effort to make, and I’m certain it will be a regular feature when you have the luxury of time.
No need to panic about the pastry, I didn’t make it from scratch. I just bought a packet of pre-made frozen puff pastry. All I had to do was defrost as directed. So easy.
My friends are true fans of this fruit tart. I have made it often with whatever fruit I have in the fridge. As you can see, today’s tart is a mix of strawberries, blueberries and apricots. Last week, I made a fruit tart with kiwis, raspberries and blueberries , and the week before that I made it with gooseberries, blackberries and blueberries. I always have blueberries, don’t you?
No matter what fruit I use, one of my friends is always happy to cut off a slice or two and make it there own. So if like me, you have friends who come over after an early morning appointment at the beauty shop, or after an exhilarating workout at the gym, they will be very grateful that you prepared freshly made baked goods for their consumption.
But this isn’t the week to be concerned with your friends, Valentine’s Day is just around the corner, so why don’t you plan a fruity (and by fruity I mean edible) relaxing morning for you and your partner, make a fruit tart and be sure to use your partner’s favorite fruit and languish in their appreciation.
- 1 sheet of a 17 oz packet of puff pastry (defrosted and refrigerated)
- 2 tbsp fruit jam or jelly
- Approx. 3 cups of fruit (sliced)
- Flour for rolling out pastry
- Egg wash (whisked egg beaters or 1 whisked egg)
- Rolling pin
- Pairing knife
- Baking or cookie sheet
- Parchment paper
- Prep area and rolling pin with flour for rolling out pastry.
- Lightly roll out pastry to remove ridges.
- If pastry cracks dampen cracked areas with water and then gently roll to remove the cracks.
- Make sure your pastry doesn't stick to your floured surface. Add more flour if necessary
- With a pairing knife, slice grooves 1/2 inch from edge of each side - do not allow the knife to cut through the pastry completely.
- Lift pastry from your surface and lay out on a parchment lined baking sheet.
- At the cut groove of each edge of the pastry, fold over to create a pastry border.
- Spread jam over the centre of the pastry, making sure to avoid the pastry border.
- Lay out your fruit on top of the jam until you have completely covered the jam layer.
- Brush the pastry borders with egg wash and then place in a preheated oven at 400 for 15 mins.
- Remove from the oven once the pastry is golden and flaky, and allow to cool before serving.
- I used Pepperidge Farm frozen puff pastry for this recipe.