Recipes

Summer Berry Tarts

Name: Summer Berry Tarts
Total time: 45 min
Ingredients: 7 ounces frozen all-butter puff pastry from one 14-ounce package, thawed in the refrigerator; 1/4 cup sugar; 1/4 cup water; 1 pound blackberries and raspberries (about 4 cups)

1 Review

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.

By Marcia Kiesel

Updated on July 29, 2019

Summer Berry Tarts — Photo: © Con Poulos

Active Time:

10 mins

Total Time:

45 mins

Yield:

4

Ingredients

7 ounces frozen all-butter puff pastry from one 14-ounce package, thawed in the refrigerator
1/4 cup sugar
1/4 cup water
1 pound blackberries and raspberries (about 4 cups)

Directions

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.

Suggested Pairing

Lightly sweet, sparkling Brachetto d'Acqui.