Peach & strawberry cream cheese lazy tart
One of my favourite lazy quick ways to use up fruit about to over ripen is to slice it up and whack it on a puff pastry tart base. I keep some butter puff sheets in the freezer for this very purpose. If I’m feeling virtuous, I’ll do a minimal base of cream cheese and maybe a hint of cream, but otherwise, frangipane never goes amiss.
Lazy fruit tart
- 1 sheet puff pastry, defrosted
- sliced fruit of your choice
- Topping option (see below)
- 2 tablespoons slivered almonds
- Honey to drizzle
Pre heat oven to 180 degrees, place puff pastry onto a baking sheet (oiled – even though the pastry is full of butter, that stuff will cling to anything), smother puff sheet with topping choice and arrange sliced fruit. (Don’t be tempted to over ‘fill’ as the pastry won’t cook through in the middle while it happily blackens round the edges as you wait). Scatter almonds. Drizzle with honey or maple syrup, pop into oven until puffed and golden.
Topping choice one:
Dollop of cream cheese or ricotta, couple of tablespoons of cream, pinch of cinnamon – mix together vigorously in a bowl, slather or dollop & cook as above.
Topping choice two – frangipane (enough for one square puff sheet, plus extra for a couple of ramekins of fruit/frangipane/cream)
- 65g butter
- 65g caster sugar
- 65g Almond meal
- 1 egg
- 1/2 tablespoon plain flour
Cream butter & sugar until pale and fluffy, gradually beat in the egg, fold in the ground almonds and flour. Slather onto your pastry & cook as above.