My husband has a few dishes that he makes with total confidence: ice cream, no-knead bread, mojitos, and anything on the grill. He occasionally ventures outside his regular rotation, when I’m not elbowing him out of the kitchen, but most of the time he sticks with the tried and true. And to be fair, “anything on the grill” covers a wide array of great meals: fish, chicken, hamburgers, steak, fajitas, flatbread. He’s no slouch.
But he rarely bakes. Maybe it’s because I’m always out in front on that one, my head swimming with dessert plans, leaving little room for whimsy on his part.
Well, step aside, ice cream, because Dave has a new dessert in the repertoire. I know this because he made these gorgeous little tarts twice already this week. Peaches and blueberries are in season here, so that’s what we used, and it was lovely. I’m sure these are also wonderful with apples, plums, apricots, mangoes, pineapple, bananas, berries, cherries, figs, and the list goes on.
This recipe is a gem. It requires no measuring, whisking, beating, tempering, sifting, rolling, chilling, or pouring. You take a piece of puff pastry out of the freezer, cover it with slices of fruit, dot it with some butter and brown sugar, and pop it in the oven for 20 minutes. I can’t think of a dessert that comes together more quickly than this one, or that requires less technique, but the results are stunning. And you can make one at a time, if you like. If you’ve mastered the grilled cheese sandwich, you can make this dessert.
Apparently it’s oh-so-Parisian to eat this dessert out of hand. We tried that, sashaying around the house and crowing “ooh-la-la.” We also tried it on a plate with Dorie’s burnt sugar ice cream. Yum.
Thank you Jessica of My Baking Heart for choosing a dessert that has instantly become a new family recipe. You can find the recipe on her blog or on page 319 of Dorie’s cookbook, Baking: From My Home to Yours.
The ratio between the ease of preparation and the deliciousness of result on this dish is ridiculous. It’s hard to believe that something this easy to make can actually be this wonderful to eat. I had to make and then eat several of them in a row, just to prove to myself that I wasn’t dreaming!
Thanks so much for baking along with me this week… you AND your husband! 😉 Love the peach and blueberry combo!
i’m so impressed with your husband’s baking skills! the peach and blueberry combo screams summer – sounds and looks so delicious.
Wow, what a beautiful tartlet! I love the arrangement of the peaches and blueberries. I thought this recipe was really delicious!
Oooh, blueberries – now there’s an idea!
My husband doesn’t bake at all – but this I know he could do !
How great that your husband made them! I love the presentation and the blueberries in the middle of those peaches looks lovely!
So glad you and your hubs loved this! You pictures are gorgeous! I may have to make one tonight so I can walk around the house with it and say “ooh la la.” This recipe is a keeper!
Amy, Amy, Amy I just scrolled around on your blog and I am dying here. Way too much of the good stuff on this blog. I will definitely add you to my “blog list”. For shame, if only I could be thin……nice to meet you !
[…] one made at Fore Street restaurant in Portland, ME. So last week when he experimented with the Parisian peach tartlets, he wanted to incorporate a caramel flavor and a side of ice cream to capture a hint of the tarte […]
That is a beautiful tart. Your new baker did a great job.
So glad you came be for a visit.
Your tarts are beautiful! Beautiful photos.
[…] patience. If you need a quick dessert recipe, try the 15-minute chocolate amaretti torte or the Parisian apple tartlets. But not the […]