I didn’t realize how long it had been since I’ve done an actual recipe post! The truth is I just haven’t been in the kitchen much lately at all. But, we had a little family BBQ on Saturday so I thought I would use up some of the local fruit sitting in my fridge – peaches and plums – and make a rustic tart. A plum/peach combo got some raised eyebrows at first but, it was gobbled up very quickly.
This weekend was our warmest one this year, but that’s not saying much. It’s been a cruddy summer. It hit 25C on the weekend. How sad is that when 25 feels too hot because you haven’t had a chance to acclimatize to summer? But it was very muggy – it’s a muggy heat. Yeah… that’s it… a muggy heat.
I’m NOT a morning person. I can’t stress that enough… we just don’t see eye to eye. I really can’t fathom how people can be so cheery in the morning. And talking… what is this talking business at 7 or 8am?? (I don’t recognize anything between 2AM and 7AM – it’s a time void). There’s no talking!! It’s like Tom Hanks in A League of Their Own:
Because there’s no crying in baseball. THERE’S NO CRYING IN BASEBALL! No crying!
Exactly. There is no talking in the morning. No talking.
But, I wanted to get my oven on and off before my south east facing kitchen turned into a furnace. So, I got up at 8 (well come on… I’m not going to do anything ridiculous here!) and turned on CBC Radio 2 and rolled out pastry. It was strangely peaceful. The dog and my dad (who lives with me) were both still asleep and the sun was streaming in the window, still too low in the sky to be too hot. It gave a whole different light to my early photos (one I’m not very skilled at dealing with, given all of the above commentary on mornings…)
This is a very easy tart to make. It uses puff pastry, which you to roll out and bake while you slice your fruit. Once it’s just started to turn golden, you take it out of the oven, spread a thin layer of cream cheese over top and then arrange your fruit mixture. It will work for almost any type of fruit and if you want to make a savory tart, you can easily do so by using tomatoes, basil, switching the cheese up (goat cheese is a great option), etc. For a great savory option check out my rustic tomato goat cheese tart.
Once it came out of the oven, I sliced it up, put it away for the BBQ and slipped one corner piece in a little container, woke Sammy up, put him in the truck and we drove down to the river at Deas Island, went for a walk and then sat and watched the tide come in while I ate my piece of tart and he had a dog biscuit.
Maybe mornings aren’t totally horrible after all…
What’s that? Make it a habit? ummm… yeah… I don’t think so… haha.
- 1 tbsp all purpose flour, plus more for dusting
- 1 package of puff pastry thawed
- ⅓ cup sugar plus 2 tsp for sprinkling
- pinch of salt
- 2 tbsp cream cheese, the spreadable kind. Stir it up well so it’s very easy to spread
- 2 large plums, pitted and sliced thinly
- 2 large peaches, pitted and sliced thinly
- 2 tbsp of seedless jam or jelly, warmed and liquified
- Preheat oven to 425F
- Roll the pastry out on a lightly floured work surface to a 12 x 14 inch rectangle. Trim the edges to make them even if you want, but I prefer the imperfect untrimmed version – looks more ‘rustic’!
- Place the pastry on a parchment lined baking sheet. Use a sharp paring knife to score the dough to form a 1 inch border. Use a fork to prick the dough inside the border every ½ inch.
- Sprinkle the border with 2 tsp of sugar. Refrigerate until slightly firm, about 10 minutes (you can leave it in the fridge up to a day, covered with plastic wrap)
- Bake chilled dough until puffed and golden brown, 10 – 15 minutes.
- Meanwhile, in a large bowl, gently toss peach and plum slices with 1 tbsp of flour and the remaining ⅓ cup of sugar and salt.
- Remove baked pastry from oven when it’s puffed and golden brown and, with a fork, press dough inside border (it will be very poofy!) to make it level. Spread, very carefully, the cream cheese in a thin layer inside the border (the softer the cheese, the better).
- Arrange the fruit and its mixture either in rows on top of the pastry or, for a more haphazard look, pile it on top and then spread it out with your hands until even.
- Bake, loosely tented with foil, until fruit has softened. This can take between 10 and 20 minutes depending on your oven so check it regularly from 10 minutes on. Remove from oven.
- Brush the tart border and the fruit with the warm jelly and let cool to room temperature, about 20 minutes. To serve cut into pieces
- I brushed the jelly on the tart border and the fruit before removing the tart from the oven. I turned the oven to broil and let it cook for another minute – just long enough to get a nice caramelized glaze but not long enough to burn!
Updated Sept 8, 2012. Editor’s Note: There was an error in the original recipe where salt was omitted from the ingredient listing. This has since been corrected. Salt is not necessary for the final product but a small pinch will help heighten the flavour of the peaches. There has also been some confusion between which type of pastry to use – I used puff pastry, not phyllo.