Mixed Fruit Tart

Serves 6

 

1 puff pastry, frozen 

1 peach, cored and sliced

2 apples, cored and sliced

15 strawberries or more to fill row

1/4 cup sugar

3 tablespoons cinnamon

1 tablespoon cornstarch

4 tablespoons jam of choice

1 egg beaten or egg wash

  1. Mix together sugar, cinnamon and cornstarch. Toss peaches and apples separately in the mixture. Set aside.

  2. Defrost puff pastry for two hours or overnight in the refrigerator.  When defrosted but still cold, unfold pastry. Roll out with rolling pin dusted with flour on flour dusted surface or parchment paper to  approximately 10” x  15” or your desired dimension.  Attractively arrange the fruit on the pastry, leaving 1/2” margin around all edges.  Fold over pastry, pinching corners. If corners don’t stick, wet fingers with a bit of water and it will hold. Brush edges of pastry with an egg wash.

  3. Preheat oven to 400 F.

  4. Melt 3-4 tablespoons of fruit in microwave or on stovetop. Do not bring to a boil.  Drizzle the jam on top of the fruit.

  5. Bake on parchment lined oven proof sheet for 30 minutes or until the fruit is easily pierced with a fork.

  6. The tarts freeze well and will last well wrapped in the freezer for months.

Ideas for arranging fruit:

  1. Tart 1-Make a row each of apples, strawberries, peaches and another apple. 

  2. Tart 2: Place raspberries in center of pastry.  Arrange peaches and apples around the raspberries.

  3. Tart 3: Arrange apple slices on pastry.  Arrange the raspberries on top of the slices.

  4. Tart 4:  Arrange apples on pastry.

suggestions

  1. Use only one fruit type for tart, using about 3-4 apples or peaches or plums, using more or less depending on size. 

  2. Fruits that work with this tart:  Berries such as strawberries, blueberries, raspberries.  Slice whole fruit, such as apples, peaches, plums.

  3. Lower sugar: Use stevia in place of sugar, following package directions. Substitute sugar free jam for drizzle.

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