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.
I’m often to be found in front of a food programme on the TV, with a scrap of paper, frantically writing down what I’m convinvced will be the most amazing recipe In The World. I guess it’s part of my desire to catalogue everything, to reduce impermenance to solid state. Or something.
Usually these are stored with the other, curling and yellowing scraps on the off chance I’ll do something with them. As I tend to be a ‘what can I do with this ingredient’ kind of cook, I rarely get through my little pile.
After watching Yotam Ottolenghi working his way around the middle east recently on a bunch of SBS reruns, I scribbled down his Goats cheese and fig tart. And filed it on my little pile, thinking one day I’d do something with it that didn’t use goat’s cheese (which is, of course, the spawn of the devil). I then noticed a blogger tweeting about buying figs and goats cheese and realised she was making this dish; I was in Thomas Dux at the time, and shortly afterward found myself looking at a delicious pile of glossy plums. Deep purple red and lovely pale creamy pink ones. ‘What the heck’ I thought, and bought them, along with some ricotta, and made my version of this tart. I won’t list all the ingredients because, as I later found, SBS have done it for me (see link above), save to say I used a sheet of puff pastry, lemon thyme from my garden and lime, rather than lemon.
It looked and smelled gorgeous even before it went into the oven. I found I had to leave it in longer than I’d expected because the centre was still too soft, which gave a pleasingly burnt sugar tang. I liked it anyway:
It was mighty good, and surprisingly not very sweet. 7/10 – but I prefer my frangipane mix to this ricotta version overall I think.