CARAMELIZED SUMMER FRUIT TART
Use this crunchy, flaky tart recipe as a template for any ripe summer fruit you have, adjusting the sugar and cornstarch depending on how sweet and juicy the fruit is (see Tip). Made from store-bought puff pastry that's been coated in Demerara sugar, the crust caramelizes as it bakes, turning shiny and crisp enough to shatter when you bite down. And feel free to change up the seasonings and substitute 1/2 teaspoon ground spices or grated lemon zest for the vanilla. It's an easy, fuss-free dessert that seems like a lot more work than it actually is. For maximum flakiness, serve this on the same day that it's baked.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put a rack in the center of the oven and heat oven to 400 degrees. Line a baking sheet with a silicone liner or parchment paper. Sprinkle 2 tablespoons Demerara sugar in an approximate 10-by-13-inch rectangle in the center of the liner or paper.
- In a large mixing bowl, whisk together granulated sugar, cornstarch and salt. Add fruit, lemon juice, honey and vanilla. With a rubber spatula or large spoon, mix well, making sure fruit is coated with the cornstarch mixture. Set aside to macerate while rolling out dough.
- On a lightly floured surface, roll the cold puff pastry out to form a 10-by-13-inch rectangle. Work quickly, as the pastry becomes sticky as it warms up. Transfer the dough to prepared baking sheet, laying it on top of the Demerara sugar. With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
- Give the fruit another toss to dissolve any honey that may have clumped. Arrange fruit mixture in an even layer on pastry within the border, pouring the juices from the bowl over the top. Sprinkle the top of the tart, including the fruit and pastry borders, with more Demerara sugar.
- Bake until the pastry is puffed and deeply golden and the fruit is tender, about 30 to 40 minutes. Transfer the pan to a wire tack to cool for at least 15 minutes before serving (or up to 4 hours). If the fruit looks dry when the tart comes out of the oven, you can brush it with a little more honey while it's still warm. Serve with whipped cream, crème fraîche or ice cream.
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MS Pinki
[email protected]I'm allergic to nuts, so I used a gluten-free flour blend to make the crust. It turned out great!
Qasim Bilal
[email protected]This tart is a great way to use up summer fruit. I used a variety of berries, and it turned out delicious.
Ayhem Khodmi
[email protected]I'm not sure what I did wrong, but my tart turned out really runny. I think I might have added too much liquid.
zakir alam
[email protected]This tart was just okay. It wasn't as flavorful as I was expecting.
Faqeer Jani
[email protected]The crust on this tart was a bit too dry. I think I would have preferred it with more butter.
Mehedi hasan Miraj
[email protected]This tart was a bit too sweet for my taste. I think I would have preferred it with less sugar.
jeff clark
[email protected]Wow! This tart is amazing! The caramelized fruit is so flavorful, and the crust is perfect. I'm definitely making this again.
glenn poriambep
[email protected]This tart is absolutely delicious! The crust is flaky and buttery, and the filling is sweet and tart. I highly recommend this recipe.
Daylah Cox
[email protected]I've made this tart several times now, and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Buthaina Alyouha
[email protected]This tart is a work of art! It's so beautiful and delicious. I'm so glad I found this recipe.
SheikMuhammad Rehan
[email protected]I love the combination of flavors in this tart. The caramelized fruit is so delicious, and the crust is the perfect complement. I also appreciate that this tart is relatively easy to make.
kamran khan6262
[email protected]This tart was a huge hit at my summer party! The caramelized fruit was perfectly sweet and tart, and the crust was flaky and buttery. I'll definitely be making this again.