The ingredient list for this week's Tuesdays With Dorie recipe: puff pastry, fruit, brown sugar, and butter. Who knew that this short and sweet ingredient list could create these beautiful and elegant tartlets!
As we're just jumping into the summer fruit season (yipeee!!!), I also used fresh cherries and peaches, along with apples that are called for in the original recipe (please visit My Baking Heart for the complete recipe)
Along with the 4 inch tartlets, I also made some bite-size baby tarts (cherries and donut peaches shown here):
Out of necessity, I made puff pastry from scratch, as Trader Joe's only carries their frozen puff pastry seasonally --- who knew that puff pastry went out of season!
The last time I made puff pastry was in my pro-baking class a year or so ago, and I literally made it one-handed as I was in a cast with a broken wrist (Mary Jo can bear witness to my one-armed fiasco!).
As you can imagine, the process this time around was a lot more pleasurable. In all honesty, puff pastry isn't all that difficult to make...it's scheduling the time to roll out the dough 4-5 times to get those beautiful flaky layers that makes the recipe a little tricky.
I ran out of time (apologies), so I owe all of you lovely TWD'ers a post on this puff pastry recipe, including process photos.
Roll out the dough, use a cutter (or a knife) to cut out the dough, top with fruit.
Sprinkle each tartlet with some brown sugar and dot with some butter. Pop them into the oven for 25 minutes (I only needed 20 minutes, as went a wee bit smaller for my tartlets) and voila! --- you are rewarded with a beautiful dessert!