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Puff Pastry Tart With Berries, Peaches, and Thyme

Puff Pastry Tart With Boysenberries, Stone Fruit, and Thyme

The following post was written by Home Skillet, a member of POPSUGAR Select Food, whose humorous take on all things culinary can be found on Home Skillet.

Frozen puff pastry dough is like a reliable best friend. A best friend who hangs out with the ice, stray baked goods, and frozen veggies that fill a freezer. A friend who transforms Summer fruit into delicious dessert. After scoring some major fruity finds at the local farmers market, I needed to put my bounty to use. Puff pastry was turned into a rustic-style tart holding berries and stone fruit, with just a hint of thyme for added flavor. A best friend is always there for you when you need them, and puff pastry is no exception.

puff pastry tart filled with boysenberries and stone fruit

Keep reading for her must-make recipe.

Puff Pastry Tart With Boysenberries, Stone Fruit, and Thyme

Ingredients
2 cups boysenberries
3 peaches, nectarines, or apricots, or combination thereof, sliced
1 1/2 teaspoons vanilla extract
1/3 cup sugar
1 teaspoon lemon or lime juice
1/2 teaspoon lemon or lime zest
pinch salt
1 teaspoon fresh thyme leaves
1 1/2 tablespoons corn starch
1 egg, beaten
1-2 tablespoons turbinado sugar
1 sheet puff pastry, thawed

Instructions
Heat oven to 375. In bowl, gently mix boysenberries, stone fruit, vanilla, sugar, citrus juice and zest, salt, thyme, and cornstarch. Place puff pastry dough on baking sheet and prick with fork in a few places. Place the fruit in the middle of the puff pastry dough, fold the sides up to make a rustic-style tart. Brush dough with  beaten egg, and sprinkle with turbinado sugar. Bake about 20 minutes, or until pastry is golden brown.

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