Friends invited us for dinner at their house. When I asked what we could bring our hostess quipped, “Dessert. If my attempts to cook vegetables go south, at least we’ll have wine and dessert!”
So I wanted something easy, delish, and striking. Fruit tart!
This recipe is versatile–you can change it up with different fruit-and-jam combinations as seasons change. I’ve most often used apples and marmalade; this time I used two large end-of-summer farmers’ market peaches and peach jam. We purchased some lemon sorbet to serve on top. Sweet, tart, and one more reason to keep puff pastry in the freezer.
Fruit Tart
Each sheet makes one tart–go ahead and make two
1 package (2 sheets) frozen puff pastry, defrosted on the counter
2 large peaches, thinly sliced into half-moons
zest 1 lemon (+ 1 Tbsp juice)
1/4 c peach jam
1/4 tsp fresh diced ginger
Preheat oven to 400. Line 2 baking sheets with silicone baking mats and unfold one sheet of pastry on each. Roll sheets into a rectangle (erase the wrinkles). Use a fork to lightly poke random holes through the center of the sheet, leaving a fork-width edge.
Layer fruit in the center of the pastry and bake for approximately 15 minutes, or until the pastry is golden brown. While the pastry cools, heat the jam, ginger, and lemon juice in a small saucepan. Lightly brush jam mixture on the fruit and top with lemon zest.
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