Thursday, September 18, 2008

fast fruit tarts

I had some precious handmade puff pastry left over from the bakery gig, and was looking to put it to good use. Laziness + awesome puff pastry = amazing. You'll hardly lift a finger but look like a pro because anything with puff pastry looks fancy schmancy.

What you do:

Find yourself some puff pastry better than that frozen Pepperidge Farm stuff. Consider begging your local bakery to give you some.

Cut 2 squares of thawed puff pastry out.
Top one with a few slices of apple left over from your apple pie, sprinkle with brown sugar, and dot with butter.

Top the other square with a spoon or two of peach preserves you made a few months ago because you're nuts, and some of those frozen blueberries that you picked, too. (Other jam and fruit combos work quite tastily as well. Raspberry/blackberry anyone?)

Pop in the oven at 450 degrees for 20 minutes, or until pastry is puffed and golden, and the fruit looks done. Pat yourself on the back and serve with ice cream.

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