Use What You Have
This week has been a doozy and its only Tuesday night. P and I are going on vacation on Thursday it will be a nice break from everything. But with the economy how it is,it is going to be a short vacation only until Sunday. But none the less its a vacation and 2 days off of work. I won't go on a rant about the price of gas, food, travel and everything else that is bothering me at the moment, but I will say that I don't know how much longer we can go on like this. But because of the economy I have been trying to be a little more conscious of what I buy and make sure I use it. So I had to use up my blackberries that P had bought me and I always have puff pastry in the freezer, I normally buy it on sale and stock up. So I figured why not make a little puff pastry tart. They turned out really well and of course are one of those trick desserts. Its 5 minutes to chop and prep fruit and place it on the puff pastry squares. But to non bakers it looks really pretty and slightly complicated. So if you need to impress this is a really easy way to do it. And any type of fruit works.
Pear and Blackberry Tarts
8 oz of Blackberries
2 Pears, chopped into bite size pieces
2 tablespoons of sugar
2 sheets of puff pastry, thawed or you can make your own
Preheat oven to 400 degrees. Cut each sheet of puff pastry into 9 squares. Place the squares about an inch apart on a piece of parchment paper or silcone baking mat. Mix together the blackberries, pears, and sugar until the sugar is evenly distributed through out the fruit. Place a heaping tablespoon of fruit onto the center of the square making sure to leave a border around the fruit. That way the pastry can puff up around and hold in all of the fruit. Place in the oven and bake for 10-15 minutes or until the edges of the puff pastry have puffed and are golden.
If you want that sheen that you see on bakery tarts, melt a little apple or apricot jam and spread a thin layer over the warm tart with a pastry brush. And that is it its pretty straightforward and easy.