So while you've got your puff pastry out, try this for dessert! Use your favourite berry or fruit (strawberries, peaches etc.). My favourite is raspberry and I happened to have some in the fridge. I made a mini one with my leftover pastry. This could not be easier! Have with a cup of hot or cold tea.
Tasty treat! And again, so pretty!
~ Puff pastry
~ 2 Tbsp. raspberries
~ 2 Tbsp. granulated sugar
Roll out pastry to 11 inch round. Place onto parchment lined baking sheet. Sprinkle pastry with 1 Tbsp. of sugar. Place raspberries close together in concentric circles starting in middle of pastry. Leave about 1 1/2 inch border around edges. Gently fold the edges of the pastry up and over the filling, pleating as necessary, being careful not to squash the raspberries. Sprinkle the remaining 1 tablespoon of sugar over the raspberries.
Bake the tart in a preheated 450F oven for about 20 minutes or until the pastry is golden brown. Dust with powdered sugar if desired. Serve with vanilla ice cream or softly whipped cream.
Tasty treat! And again, so pretty!
~ Puff pastry
~ 2 Tbsp. raspberries
~ 2 Tbsp. granulated sugar
Roll out pastry to 11 inch round. Place onto parchment lined baking sheet. Sprinkle pastry with 1 Tbsp. of sugar. Place raspberries close together in concentric circles starting in middle of pastry. Leave about 1 1/2 inch border around edges. Gently fold the edges of the pastry up and over the filling, pleating as necessary, being careful not to squash the raspberries. Sprinkle the remaining 1 tablespoon of sugar over the raspberries.
Bake the tart in a preheated 450F oven for about 20 minutes or until the pastry is golden brown. Dust with powdered sugar if desired. Serve with vanilla ice cream or softly whipped cream.
~ Joy of Baking
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