The fruit at the farmers’ market is plentiful, and sometimes we need a simple, quick way to enjoy it! No need to break out your pastry blender or canning supplies, this fruit tarts come together in minutes and taste like they came from the finest bakery.
Here we’re using raspberries, apples and peaches, but it works with any fruit!
Easier-Than-Pie Fruit Tart
Ingredients
- 1 sheet puff pastry, thawed overnight in fridge
- 1 egg, well beaten
- 1/4 cup sugar, ideally demerara but fine sugar will do
- Fruit of choice. If using apples or stone fruit, slice very thinly
Instructions
- Preheat oven to 400 and line two baking sheets with parchment paper.
- On a floured surface, roll out puff pastry slightly to make a rectangle. Cut the pastry into 9 pieces.
- Brush with beaten egg all over the surface. Lay fruit in the centre of each piece of pastry, leaving at least a 2 cm border. Sprinkle generously with sugar all over the fruit and pastry.
- Bake for 14-16 minutes or until golden down. Drizzle with honey if desired.
