A Simple Summer Tart
I love it when a recipe is so simple, it’s not even really a recipe.
That’s what this summer berry tart is to me.
Last week after a few too many pit stops at our favorite roadside market (it’s like a small Farmer’s Market that’s there all the time, filled with goodies from local farms and purveyors), I had an abundance of berries that were this close to going bad. I also happened to have a package of puff pastry in the freezer that had been feeling a little neglected.
A few hours of thawing later, I had a perfect little summer tart. Here’s how I made it:
One package of puff pastry (I like DuFour the best. Some people swear by the one from Trader Joe’s, but since it comes in a roll, mine always cracks. DuFour comes folded in a rectangle shape and doesn’t)
Assortment of berries (I used strawberries, raspberries and blueberries – you can use whatever you’d like – and they can be this close to going bad)
Preheat oven to 350 degrees.
Prep puff pastry per package instructions (i.e. if it needs a few hours to thaw, read that in advance because I usually don’t…and then get angry when I can’t make it right away).
On a lightly floured baking sheet, layer puff pastry in a rectangle shape. Lightly egg wash the perimeter.
Top with your berries, leaving a one-inch border. Fold in the edges and seal the corners with more egg wash.
Lightly sprinkle sugar over the berries. This is subject to taste but I didn’t use more than 1-2 tsps or so.
Bake for 15-20 minutes until the pastry is golden brown.
In the meantime, make your own whipped cream because it’s embarrassingly easy and there is no reason for store-bought:
Beat 1 cup of heavy cream until stiff peaks start to form.
Add 1-2 tbsps (again, subject to taste) and 1 tsp of vanilla extract.
If you want a little extra wow in your whipped cream, add 1 tbsp of rum (it’s Ina’s idea and it’s amazing, trust me)
Beat lightly again.
Chill until ready to serve.
Enjoy – and be grateful for too many summer berries!