when you can’t think straight … Simple Summer Fruit Tarts

Let’s be frank. Things suck right now in the US. It’s really bad. A pandemic with no end in sight, a dumpster fire political situation, this energy sucking heat … its turned me upside down. On top of all that I’m eating crap. From a cooking perspective, I make plans and buy the ingredients, only to decide the next day to hit a drive thru and nap on my couch instead. To say my motivation and optimism right now is low, is a gross understatement. But sometimes you get lucky and a persistent bright light shines through. Recently, it was my friend Heather who, in addition to being a complete delight, has a magical backyard with a pool. As Chicago temperatures surged toward 90 degrees with 5000% humidity, she told me to come on over and socially distant float. It was just what I needed, mentally and physically.

Per usual I brought a couple of bottles of rosé, the drink of choice for a summer float, and made some fresh cold gazpacho which we ate on our rafts. I wanted to bring a dessert something and had beautiful fruit – peaches, blueberries and raspberries – but damn, it was hot and my attention span was that of gnat. It needed to be quick and easy so I turned to an old standby – really simple puff pastry fruit tarts. Sure, I had to turn on the oven but I did it early in the morning and only for a short time. It was do-able.

A frozen piece of puff pastry defrosted quickly on the counter, was cut into a few squares and topped with all the fruits, a sprinkle of sugar and a dot of butter. Into the oven for 20-ish minutes, a quick brush of sugar glaze and they were done. Delicious, easy and perfect. Like a dip in a cool pool, a glass of icy rosé and the humor of a friend to take the edge off, they were just what I needed.

STRESS THERAPY BAKING FACTOR: BREATHE IN, BREATHE OUT. I’ve posted this recipe before as an apple version, but it bears repeating as its pretty great with summer fruits too. Crispy pastry topped with a layer of lightly sweetened bright summer fruit is pretty hard to beat. Note that this recipe is more of a guide than one with exacting measurements, dimensions and details. My sizzling brain can’t really take involved overly detailed measurements at the moment.

eleven years ago: Sour Cherry Sorbet
ten years ago: Betty’s Pies exploring Minnesota, Sour Cherry Cobbler
nine years ago: Life in Southwest France
eight years ago: Sour Cherry Slab Pie
seven years ago: Hungarian Cherry Soup, Spicy Pineapple Paletas
six years ago: Guinness Crème Anglaise
five years ago: Blender Gazpacho
four years ago: Beef Bulgogi & Rice Cake Skewers
three years ago: Salmon Rilettes
two years ago: Greek Salad Piadini Sandwiches
last year: Strawberry Mascarpone Galette

SIMPLE SUMMER FRUIT TARTS
Makes 6 (or 12 or 9 or 1)
This recipe is more of a guide than something precise and exacting. What measurements you cut the pastry really isn’t that important – make them as large, or small, as you like. I can usually get 6 nicely sized tarts out of one pastry sheet but I’ve also done up to twelve and sometimes I just make one big ‘ol tart. Do all the fruits or do just one or do any combination of anything you want. If you have fancy sugar that you’ve made or bought at a whim and don’t know what to do with – like vanilla, lavender or lemon – now is the time. Use those things you’ve been saving. If we’ve learned anything during this lockdown, there is no time like the present. One last thing: Trader Joe’s sometimes carries a really nice all-butter puff pastry. The problem is they usually only carry it around the holidays but I’ve been noticing it at other times too. If you can find it, buy it.

for the tarts:
1 sheet frozen puff pastry, defrosted
fresh peach, thinly sliced (skin on is just fine)
fresh raspberries
fresh blueberries
sugar
unsalted butter

for the glaze:
1/3 cup water
2 Tablespoons sugar
pinch of kosher salt

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. On a lightly floured surface, unfold puff pastry and gently roll out the creases.
3. With a sharp knife (or a pizza cutter), cut the pastry into even squares or rectangles, whatever size you like.
4. Transfer pastry squares/rectangles to a parchment lined sheet pan.
5. Pop the pan into the refrigerator to chill for ½ hour. It’s important that the pastry goes into the oven cold to puff properly.
6. When the pastry is cold, score a ¼”- ½” border all the way around each cold pastry square – do not cut all the way through.
7. Dock the inner square numerous times with a fork (aka as poking) and trim any uneven edges so that you have a perfect square/rectangle.
8. Sprinkle inner square with about ½ teaspoon sugar.
9. Lay a few peach slices in the inner square and top with some berries. Resist the temptation to pile on the fruit – too much will make the tart soggy.
10. Sprinkle each tart with about a ½ teaspoon sugar and dot with a little bit of butter.
11. Bake for 20-25 minutes, rotating the pan halfway through baking, until the pastry is golden brown.
12. While the tarts are baking, combine the water, sugar and salt in a small saucepan and bring to a boil.
13. Reduce on medium-high until syrupy, about 10 minutes. Do not walk away as this will go from syrupy to burnt caramel in the blink of an eye.
14. When the tarts are puffed and golden brown, remove from the oven.
15. Brush the glaze onto the tarts. Let cool for the glaze to set.
16. Best enjoyed within several hours of baking.