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.