The
other day it was time to clear the freezer of various items that had been
around for a while. Buried in the deepest recesses, I came across a box of puff
pastry and several partial bags of frozen fruit. Time to improvise. The great
thing about this recipe is that you can use any frozen fruit or combinations of
frozen fruits and any flavor jam that will pair with them. I happened to have
frozen cherries, frozen blueberries, and frozen mangoes and a half jar of
all-fruit seedless raspberry jam.
Empty-the-Freezer Puff Pastry Tart
Ingredients:
1
frozen puff pastry sheet
4 oz.
all-fruit jam, divided
2 cups
frozen fruit
Preheat oven
to 400 degrees F
Thaw puff
pastry on a sheet of parchment paper. Thaw fruit in a bowl. If desired, speed
up thawing of fruit in microwave.
When pastry
is thawed, roll out to fit 10” x 15” cookie tray with lip. Transfer parchment
paper and pastry to cookie sheet.
Microwave the
jam for about 30 seconds. Brush about half the jam onto the pastry dough within
1” of edges.
Drain juice
from defrosted fruit. Spoon fruit onto pastry to within 1” of edges. Turn up
edges. Spoon all but a tablespoon of remaining jam over fruit.
Bake in the
preheated oven until puff pastry turns golden, about 20 minutes.
Microwave
remaining jam a few seconds until liquefied. Brush over edges of pastry. Return
tart to the oven and bake until golden brown, about 2-3 minutes more.
Cool tart on
a wire rack before serving.
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