Welcome to Babble,
Sign Out

Get the Babble Newsletter!

Already have an account? .

Two tarts are better than one: blueberry and plum

I’ve already gushed to all of you about the wonders of frozen puff pastry dough, and this weekend it came in handy once again when I was asked to bring a dessert to a 4th of July party.
The friend who was hosting the get-together is a great lover of fruit desserts, and I had just been to the farm and picked up black plums, pluots (an apricot/plum hybrid), and fresh-picked blueberries… And conveniently the frozen puff pastry package comes with two sheets, enough for two baking sheet sized rectangular tarts.

I decided to do one all-blueberry tart mixed with sugar, a bit of cinnamon and lemon zest.
And another with the plums and pluots, mixed with just a bit of sugar and dotted with butter. I loved how the colors of the fruit contrasted, the dark purple of the black plum with the orange-white flesh of the pluot. I let the kids layer some of the fruit on the pastry dough to make a pattern: looks like a Mondrian painting, no?

All of that colorful, juicy, densely flavorful fruit makes quite an impact when presented on flaky pastry, and I’m not lying to you when I say it’s super easy. Maybe not every kid will pass up an ice cream sundae for a piece of fruit tart, but at the party there was one boy who instantly sidled up to the blueberry tart and asked his mother for a slice (apparently he’s a major blueberry fan) and demolished it before asking for another. Before he left for home I had wrapped up two more slices to take with him—I love you, Daniel!

Recipe for plum or blueberry (or any stone fruit) tart:
-Defrost frozen puff pastry dough on the counter for about 45 minutes.
-Preheat oven to 400 degrees.
-Line two baking sheets with parchment paper.
-Slice 4-6 plums and/or pluots, about a 1/4 inch per slice, place in a bowl and toss with 1/4 cup of sugar.
-Wash 1 quart of blueberries and toss in a separate bowl with 1/4 cup of sugar, sprinkle of cinnamon and zest of one lemon.
-One at a time take one pastry sheet and roll it out on lightly floured surface until it’s a large rectangle, about a 1/4 inch thick. Place on parchment paper. Repeat with second sheet of puff pastry.
-On first sheet of prepared pastry spread blueberries in an even layer. Dot with 3 tablespoons of cold unsalted butter cut into small cubes.
-On second sheet of prepared pastry make a single layer of sliced plums in a pretty pattern. Dot with 3 tablespoons of cold unsalted butter cut into small cubes.
-Place tarts in the oven, side by side, and bake for approximately 40 minutes or until bubbly and crust is golden brown.

Tagged as: ,

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.