Caramelized Summer Fruit Tart
Published April 28, 2021
- Total Time
- 1 hour, plus cooling
- Rating
- Comments
- Read comments
Ingredients
- 2tablespoons Demerara sugar, plus more as needed
- 2 to 5tablespoons granulated sugar (see Tip)
- 2 to 3tablespoons cornstarch (see Tip)
- Pinch of kosher salt
- 4cups berries, or pitted and sliced stone fruit (peaches, nectarines, apricots, plums), or rhubarb (or use a combination of stone fruit and berries)
- 1tablespoon lemon juice or mild vinegar, such as rice wine vinegar or balsamic
- 1tablespoon honey, plus more as needed
- 1tablespoon vanilla extract
- All-purpose flour, for dusting the work surface
- 1(14-ounce) package puff pastry, preferably made with butter, thawed if frozen, but still very cold
- Whipped cream, crème fraîche or ice cream, for serving
Nutritional analysis per serving (8 servings)
350 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 39 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 4 grams protein; 142 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put a rack in the center of the oven and heat oven to 400 degrees. Line a baking sheet with a silicone liner or parchment paper. Sprinkle 2 tablespoons Demerara sugar in an approximate 10-by-13-inch rectangle in the center of the liner or paper.
- Step 2
In a large mixing bowl, whisk together granulated sugar, cornstarch and salt. Add fruit, lemon juice, honey and vanilla. With a rubber spatula or large spoon, mix well, making sure fruit is coated with the cornstarch mixture. Set aside to macerate while rolling out dough.
- Step 3
On a lightly floured surface, roll the cold puff pastry out to form a 10-by-13-inch rectangle. Work quickly, as the pastry becomes sticky as it warms up. Transfer the dough to prepared baking sheet, laying it on top of the Demerara sugar. With a sharp knife, lightly score a ¾-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
- Step 4
Give the fruit another toss to dissolve any honey that may have clumped. Arrange fruit mixture in an even layer on pastry within the border, pouring the juices from the bowl over the top. Sprinkle the top of the tart, including the fruit and pastry borders, with more Demerara sugar.
- Step 5
Bake until the pastry is puffed and deeply golden and the fruit is tender, about 30 to 40 minutes. Transfer the pan to a wire tack to cool for at least 15 minutes before serving (or up to 4 hours). If the fruit looks dry when the tart comes out of the oven, you can brush it with a little more honey while it’s still warm. Serve with whipped cream, crème fraîche or ice cream.
- Use the lesser amount of sugar for sweet fruit, like blueberries and peaches, and add more sugar for tart fruit, like rhubarb, raspberries and tangy varieties of plums. If you’re unsure, taste the fruit so you know how sweet it is. Use 2 tablespoons cornstarch for berries, and 3 tablespoons for very juicy fruit, like peaches, nectarines and rhubarb.
Private Notes
Comments
Try baking the pastry 10 minutes before adding the fruit to avoid a mushy bottom
I was a little worried about the bottom getting soggy, but it worked well. The Demerara sugar on the bottom was a nice touch. I brushed the edges with some of the fruit “juice” which worked well; the inside was a little soupy, so I’ll slotted-spoon the fruit next time to reduce some of the moisture.
This looked so good that even though I have no fresh summer fruit yet, I wanted to give it a try. I made it today using frozen & thawed rhubarb and sliced mandarin oranges and followed the recipe and instructions exactly. The crust edges weren't so enjoyable - dry - next time I'll baste the edges with some of the juices arising from the maceration of the fruit. I don't think I'll put the sugar on the paper before laying on the pastry. Seems like unnecessary sugar.
This is possibly the best pastry I have ever had -let alone cooked myself- and I am a total amateur. I used 6 or 7 layers of filo brushed with butter bc that’s what I had. I used brown sugar bc that’s what I had. The crust was thin and crunchy and caramel-y. Perfection.
do NOT add all the accumulated juices from the fruit to the tart! I made this twice this week, following the recipe carefully. both times, I had a major overflow of juices that caramelized and burned in the pan. sad face emoji.
Use a rimmed baking sheet, not a cookie sheet. I used a cookie sheet because i couldn’t see how one would lift the baked tart off a rimmed sheet onto some sort of a serving platter. The juices run off the tart and onto the pan and the bottom of the oven, where they burn. Consider arranging the fruit around the rim in a way to create a dam. The bottom of the tart, especially the center, does get soggy. Doesn’t taste bad, but I wouldn’t count on serving that to my guests.