Last-Minute Blueberry-Raspberry Tarts
Prepared just before serving, this is an easy tart that makes a great impression. It can be made with other fruits as well—pears or apples work very nicely—but it is particularly delicious with berries. You can top each with a small scoop of rich vanilla ice cream, but the tart is wonderful all on its own. To make four tarts, divide the recipe in half.
1 stick (8 tablespoons) unsalted butter, chilled and cut into bits,
plus some for greasing the baking sheet
One 17-ounce package frozen puff pastry, defrosted for 30 minutes
3/4 cup sugar
4 cups fresh blueberries
1 cup fresh raspberries
Preheat the oven to 400 degrees F. Lightly grease a baking sheet.
Spread the 2 pastry sheets flat, cut each into quarters, then transfer to the baking sheet. Turn up the edges of each piece 5inch all around to form a border. Sprinkle the bottom of each piece with 1 teaspoon of the sugar. In a large bowl, combine the blueberries, raspberries, and 1/3 cup of the sugar and toss gently to coat the berries. Spoon the berry mixture equally over each pastry shell. Scatter 1 tablespoon of the butter over each tart, then sprinkle the remaining sugar equally over the 8 tarts. Bake in the center of the oven for 17 to 20 minutes, until the pastry is golden brown and the fruit is softened and bubbly. Serve immediately.
Recipes for Soups, Salads, Desserts, and More
by Linda Danneberg
Photographs by Zeva Oelbaum
Stewart, Tabori & Chang
Hardcover; $22.50 ($33.95 Canada)
128 pages; 80 recipes; 25 full-color photographs
Recipe reprinted by permission.
This page created August 2005