By Melissa Clark
- Total Time
- 1 hour, plus cooling
- Rating
- 4(695)
- Notes
- Read community notes
Use this crunchy, flaky tart recipe as a template for any ripe summer fruit you have, adjusting the sugar and cornstarch depending on how sweet and juicy the fruit is (see Tip). Made from store-bought puff pastry that’s been coated in Demerara sugar, the crust caramelizes as it bakes, turning shiny and crisp enough to shatter when you bite down. And feel free to change up the seasonings and substitute ½ teaspoon ground spices or grated lemon zest for the vanilla. It’s an easy, fuss-free dessert that seems like a lot more work than it actually is. For maximum flakiness, serve this on the same day that it’s baked.
Featured in: The Key to Easy Summer Baking Is in the Freezer Aisle
or to save this recipe.
Print Options
Advertisem*nt
Ingredients
Yield:8 servings
- 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
Ingredient Substitution Guide
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.
Powered by
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.
Tip
- 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.
Ratings
4
out of 5
695
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Mozart
Try baking the pastry 10 minutes before adding the fruit to avoid a mushy bottom
STLEffie
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.
Jan
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.
Pam
Made this with blueberries, blackberries and raspberries. I was skeptical when it came out of the oven but it was a big hit. The crackly sugar crust on the bottom made it. Cut it into small strips, ate each with a little bit of whipped cream. Nice and light and summery.
Julia
This was lovely. I made it with a combo of blackberries, chopped fresh mango and raspberries. I warmed up a tablespoon or so of fruit jam and substituted that for the honey. I liked the Demara sugar on the bottom and I barely had any sugar on the fruit. It is a great not-too-sweet dessert. I served it straight up, no toppings and it was wonderful.
Catherine
So, the outer rim of the puff pastry rises to form a rim, as pictured? And the juices don't run all over the baking sheet when you pour them over the pastry and fruit before baking? I really want to make this! Just had these questions.
Mimi
Clarification please about Step 3: “score a 3/4” border around the edges.” Is the scoring to be 3/4” wide or perhaps 3/4” in from the edge?Thank you. I’m eager to try this tasty treat!
Lucinda
@Joanne Waxed paper isn’t meant to go into the oven. It could catch on fire! Always use parchment or a Silpat-type liner, as the instructions say.
lee
If you melt some jelly (I happen to have apple and also nutmeg from a trip to Grenada) and brush it over the tart when it come out of the oven you get a nice glossy finish.
Joanne
OUTSTANDING. No rhubarb in my local markets so I went with fresh mango, blueberries and cherries. Worried about letting the fruit macerate to potential soupiness so I did bake the puff pastry for a few minutes first and I didn't let the fruit sit at all - mixed it and immediately put it in the lightly baked crust. Cooked for 35 minutes. It was perfect EXCEPT the wax paper stuck to the bottom. Next time I'll use parchment or Silpat. Drizzled with creme fraîche w/honey & orange blossom water
MLVild
I am a rhubarb lover living in a household of rhubarb skeptics. I made this dessert as directed with rhubarb only and served it with vanilla ice cream. Every dish was polished clean and the skeptics were converted to the wonders of rhubarb. I will definitely make this again with summer fruits as they come into season.
Kelly
Cooked this 3x and received rave reviews/recipe requests. A couple of tips for beginners like me, thaw frozen puff pastry by microwaving it for 15 seconds each side covered with paper towels. Roll out quickly with lots of flour otherwise it'll stick to surface. Instead of dumping the fruit in, arrange it artistically.A post baking glaze is an absolute must since the last 2x, the fruit had white chalkiness which the glaze eliminates. I used one tsp apricot jam mixed in 2 tsp hot water.
Monica
My understanding is that is why you score the border (in step 3) and keep the toppings within the border (in step 4). The un-topped rim around the border will rise.
Margo Rogers
This dessert is simply stunning. I used Dufour puff pastry, a little expensive but worth it for the flavor & overall performance of the pastry. I did try pre-baking the pastry for 5 minutes as suggested by another reader. It worked well but the pastry without the fruit does shrink. Maybe roll it out to a slightly larger rectangle than prescribed to account for this. The demerara sugar on the bottom is a gourmet touch that I would not skip. This flexible & versatile recipe is one I'll make again.
Elisheva
This recipe is fantastic. Extremely forgiving. You can use pretty much any combo of fruits, sweetness to taste, easy to come together, looks fancy for last minute guests. I make it all the time!
mc
I Pepperidge farm sheet. Little less fruitBaked 8 min first.
Sharanya
Good vegan fruity dessert option!! I was annoyed that the fruit juice ran under the pastry and made the oven smoky but you can’t win ‘em all
Edie
Wonderful and easy to make. Added egg wash to border. Baked on silpat and very easy to transfer to serving dish. Added some fresh grated ginger, cardamom to fruit. Big hit with guests
Patricia (Sydney Aust)
Delicious and so easy. Made it almost exactly as per recipe. Using Miele oven on intensive bake at 220centigrade it came out beautifully crisp right through. Sugar underneath the pastry is a wonderful idea, caramelises perfectly. For the fruits I used peaches, nectarines, rhubarb, plums and a few berries for added colour. Looks gorgeous, tastes wonderful - a great breakfast pastry treat.
michelem
We love this. My partner has now taken over making it and gets lots of compliments.
JPZ
Such a big hit! I was worried that the recipe had too much vanilla and not enough fruit but it was perfect as is with my peach/strawberry/raspberry mix. I baked on a silicone-matted tray with sugar and the bottom was perfectly crisp, the puffy edges delicious and not dried out. Sweet but not cloying, the fruit is the star of the show. Cannot wait to make again!
Jan
I have made lots of this-when I have brought it to a party, it becomes a most requested repeat. I make it exactly as written, but I have found that it is best not to add the liquid in the bottom of the fruit. The liquid tends to sneak out of the crust while baking so that side never puffs up properly. Still tastes amazing. I have never had it stick to parchment using the Demerera sugar- don't leave it out! My combo is 2 C. strawberries, 1 C each of rhubarb and blueberries. And Dufour pastry!
Andy
No changes, except I tsp. Lemon zest and 2 tsp. chopped fresh ginger instead of vanilla. Frozen ginger is easy to cut, does not require peeling. Used 3 tbsp. granulated sugar and cornstarch which balanced the sweetness/acidity ratio and juiciness of the peaches I had. Glazed top with mix of 2 tbsp apricot jam (had some sugar-free on hand) and 2 tbsp hot water. Nice glossy finish. Sprinkling Demerara sugar on parchment paper caused bottom layer to adhere to paper. Would NOT do that again.
Andy
I realize I used Turbinado sugar instead of Demerara. Would that affect the parchment paper adhering to the bottom of the puff pastry?
Jan
could very well be... apparently Turbinado has more molasses than Demerara. I would think that might cause it to stick. I use the Demerara all the time and it never sticks.
Eileen
I make a variation with apples all the time. Including the caramelized sugar under the pastry. Looking forward to trying this recipe.
CG
This is a great potluck offering. No one will bring anything like it. Buy the frozen puff pastry and keep in your freezer. You’ll be ready to go anytime. Just buy fruit. (I’ve made similar with tomatoes and again, a last-minute impressive offering for guests.)
Paige
Cooked with blackerries, a plum and a peach. The maceration got a little soupy - will probably try adding slightly more honey to let it be stickier next time. I folded one edge of the pastry over as I had excess - helped to add a higher edge to avoid the liquid spilling on that side of the cooking sheet. Planning to fold over on all edges next time.
Nat P.
Had the tart in the oven at 400° for 45 minutes and it was still a little undercooked… next time will go for a full hour.
Peg OD
If you make the fruit tart I would suggest not adding the extra liquid in bottom of bowl. It makes the crust soggy.
Private notes are only visible to you.
