Once I started making an effort to eat seasonally, I realized that apples were my best bet for a large part of the year. By the end of winter, I’m impatient for strawberries to kick off the farmer’s market season. I try to avoid apples in the spring and summer, because it’s nice to take a break when I can, and then I get to look forward to them in the fall.
So I didn’t want to make the apple version of this dessert. Most of the other fruits that Dorie recommends are stone fruits that won’t be in season for a month or so. I thought that strawberry mini-tarts would work though.
This recipe is very easy. Quartered fruit is positioned in the middle of a round of puff pastry, sprinkled with sugar, dotted with butter, and baked. I skipped the butter and added a pinch of salt.
I made even miniaturer tarts too, each topped with a single raspberry, but those didn’t work quite as well. The pastry puffed the berries right off. I sort of balanced the berries back on the pastry after baking, and all was good.
The tarts were great. The flaky, buttery pastry was a great base for the sweet berries.
One year ago: Pita Bread