Triple berry tart

Fact: Puff pastries come two to a pack.

Fact: I used one puff pastry making the world’s tastiest Brie en Croute.

What in the world should I make with the spare puff pastry? It would be rude to show up to a dinner party with only an appetizer and a bottle of wine, so I decided to make desert. And what a good decision that was.

I have always wanted to make a rustic tart. I scrapped the rustic part(you know where you make your own crust) and used the puff pastry as the base for mine. I referenced a Rustic Berry Tart recipe to get the know-how for the filling.

Preheat your oven to 425F. Place thawed puff pastry on a well-greased pan.

Combine 1/4 cup almonds, 1/4 cup whole wheat flour and 1/4 cup sugar in a food processor and grind until it is in powder form.

This will be spread on the puff pastry as a base under the berries. It gives the tart more depth, tastes delicious and stops the crust from getting soggy. Genius!

Next you will need 3-4 cups of berries of your choice. I used blueberries, blackberries and sliced strawberries. Mix berries with 3 tablespoons of sugar and 2 teaspoons of lemon juice.

Spread your almond, flour sugar mixture on puff pastry, leaving an inch or 2 uncovered at the edges. Spoon berries onto almond/flour mixture. Fold edges of crust up around the berries, pinching and folding where necessary.

Place in oven on 425F for 15 minutes. Turn down oven to 350F and cook for another 30-40 minutes until berry juices are bubbling and crust is golden brown. After removing from oven, melt 2-3 tablespoons of blackberry jam(or other complimentary flavor) with 2 teaspoons of water, until smooth and liquified. The recipe recommended liquefying jam in a saucepan but I did it in the microwave and it turned out just fine. Spoon mixture over berries to form a glaze.

This tart was a hit at the dinner. The brie en croute and tart were the two most delicious and simple things I have ever taken to a party or dinner. These will be staples in my entertaining recipes.

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3 responses

  1. Pingback: Guest blog: Crispy chicken with golden raisin and butternut squash compote « Spatoola

  2. Pingback: Chocolate peanut butter pie « Spatoola

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