Summer Berry Tarts

By danyell923

Ingredients

• 7 ounces frozen all-butter puff pastry from one 14-ounce package, thawed in the refrigerator
• 1/4 cup sugar
• 1/4 cup water
• 1 pound blackberries and raspberries (about 4 cups)

Details

Servings 4
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 375°. Line a baking sheet with parchment paper. Unfold the puff pastry on the baking sheet and cut it into two 5-by-6-inch rectangles. Cut each rectangle on the diagonal to form 2 triangles. Refrigerate until the pastry is chilled, about 10 minutes.

Separate the triangles so they’re evenly spaced. Bake the pastry for 25 minutes, or until nicely browned and crisp.

Meanwhile, in a saucepan, bring the sugar and water to a simmer over moderate heat. Add the blackberries and cook, stirring, for 1 minute. Add the raspberries and cook for 10 seconds. Stir a few times; transfer to a bowl.

Place the pastry on plates, top with the berries and serve.