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.
Keep reading for her must-make recipe.
Puff Pastry Tart With Boysenberries, Stone Fruit, and Thyme
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
1 teaspoon fresh thyme leaves
1 1/2 tablespoons corn starch
1 egg, beaten
1-2 tablespoons turbinado sugar
1 sheet puff pastry, thawed
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.