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
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.