Dewberry and Apple Puff Pastry Tarts
Butter puff pastry, Pacific dewberries (or blackberries), heirloom apple, rosemary, and a little raw sugar are all you need for these rustic, delicious tarts.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 16 servings
- Difficulty
- EASY
Ingredients
- 275 g dewberries (or blackberries (see note))
- 250 g puff pastry ((see note))
- 1 small apple ((~85 g) preferably a sweet/tart variety, e.g. Ashmead's Kernel)
- 25 g raw sugar ((~2 tbsp) plus a little more for sprinkling)
- 1 small sprig fresh rosemary
Instructions
- 1
Preheat your oven to 400° F (200° C).
- 2
Cover a baking tray in parchment paper and place in the freezer to chill.
- 3
Place a saucepan over low heat. Add the dewberries, apples, sugar, and rosemary into a saucepan, stir gently over low heat until well-softened. Remove from heat and set aside.
- 4
Roll out the puff pastry until it's fairly thin, about 8x8 inches (20x20 cm), and cut into squares, 16 equal 2x2 inch (5x5 cm) squares. Place on the chilled baking tray.
- 5
Strain the juice from the fruit/sugar/rosemary mixture and set aside. Place a spoonful of the mixture in the center of each pastry square. Bake for 10 minutes, or until the pastry is golden and flaky.
- 6
While the pastry is baking, return the reserved juice to the saucepan and boil gently on the stovetop. Once the syrup is thickened and reduced by about half, set it aside to cool.
- 7
Sprinkle the finished pastries with a little extra sugar, then place under a hot broiler for about 45-60 seconds (keeping a close eye on it) to crisp the pastry and caramelize the sugars a little.
- 8
Spoon some of the thickened syrup over the centers of the finished pastries. Set aside to cool, and serve either warm or at room temperature.