Caramelized Summer Fruit Tart
Published April 27, 2021
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons Demerara sugar, plus more as needed
2 to 5 tablespoons granulated sugar (see Tip)
2 to 3 tablespoons cornstarch (see Tip)
Pinch of kosher salt
4 cups berries, or pitted and sliced stone fruit (peaches, nectarines, apricots, plums), or rhubarb (or use a combination of stone fruit and berries)
1 tablespoon lemon juice or mild vinegar, such as rice wine vinegar or balsamic
1 tablespoon honey, plus more as needed
1 tablespoon 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
Nutritional analysis per serving (8 servings)
39 grams carbs; 2 milligrams cholesterol; 350 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 20 grams fat; 2 grams fiber; 142 milligrams sodium; 4 grams protein; 11 grams sugar
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.
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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.
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.
Private Notes
Comments
Try baking the pastry 10 minutes before adding the fruit to avoid a mushy bottom
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.
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.
I have made this twice now with juicy fresh fruit, following the recipe as is, with outstanding results both times. It baffles me! Perfectly crunchy bottom, no mushiness, great texture and flavor of fruit forward. Used peaches the first time, and a colorful and delicious mix of fresh blueberries, strawberries, peaches and rhubarb last night. The suggestion to fold over the edges was helpful but not necessary, a little spillover just added to the crunchiness of the crust. This recipe is a keeper!
Beautifully simple recipe! The Demerara sugar on the bottom is inspired--a great crunch, and no soggy pastry though the freshly picked peaches were quite juicy. I did use a slotted spoon and reserved some of the liquid to reduce as a sauce later, but no embellishment was necessary--this was devoured with no ice cream needed!
The recipe calls for one tablespoon vanilla. I thought this was too much with fresh peaches. Perhaps the recipe meant to be 1 teaspoon