I love fruits. I can literally stuff my face with fruits all day. I like to call them desserts from heaven. Taking these small tokens of deliciousness and using them to make different types of desserts is so satisfying. I love to work with seasonal fruits. Monsoon brings the arrival of Peaches, Plums, Cherries and more. So using Peaches and Plums I have made an extremely simple rustic yet soul satisfying dessert – Peaches and Plums Tart. This style of making a tart is rustic and easy. We wont be making it in a tart shell but rather with puff pastry.
Puff pastry which was this difficult thing to procure in Mumbai, is now readily available in all supermarkets at a decent cost. I always keep a pack in my freezer. If used and stored right this can last you a while. I would suggest buying a packet and keeping it in the freezer because this helps you churn out crowd pleasers in a matter of minutes. You just need a good savory or sweet filling and you are sorted.
You can also make puff pastry and store it in the freezer. The process though long and tedious is not the issue, but the issue is the weather. If you are in a hot and humid city like Mumbai. You need to make in a room with AC. Or else it will be very difficult to attain the desired results. Coming back to the tart: the best thing about this tart is that it needs no measurements, it is almost like cooking, you taste the filling, you add more ingredients accordingly. I have given an approximation of the quantity of ingredients but you can use less or more as desired.
Peaches & Plums Tart
- 3 Peaches
- 3 – 4 Plums
- 2 – 4 Tablespoon Honey
- 1 egg, for egg wash
- Puff Pastry, thawed
- Preheat the oven to 180 C.
- Cut the peaches and plums in to thin slices. Drizzle honey on it and mix. Start with one tablespoon of honey and keep checking for sweetness. Stop when you reach the desired sweetness.
- Cut a portion of thawed puff pastry and roll it into 4 inches by 10/12 inches thin rectangle.
- Poke holes using a fork into the pastry sheet. Then using a pastry brush, brush the egg on to the sheet.
- Imagine a 1.5 cm border around the sheet. Leaving that much space, start placing the fruits one by one. If you have juices from the fruit left in the bowl do not throw it away.
- Close the border onto fruits and brush the border with egg.
- Bake for 20 – 25 minutes or till risen and brown.
- After the tart is done, taking a brush, brush the leftover juices on the fruit.
- Serve warm.
- If you are using puff pastry for the first time, I would like to point out that puff pastry is not like a pie or cookie dough where you can re-roll and use the trimmings because it is made in such a way that it forms layers of dough and butter. Re-rolling will damage the layers thus making it not rise. So cut only a portion because you will be rolling it thin. The portion you will cut will double/triple up when rolled so cut accordingly.
- Store the remaining puff pastry wrapped in plastic wrap in the freezer. And whenever need be, you can remove, let it thaw and then use it.
- I have used Peaches and Plum, you can use any other fruit you want. The concept is to keep it simple, rustic and tasty.
- You can use sugar instead of honey.