Sometimes you just do not have the time to make a complex dessert that wows. With a pack of ready-rolled pastry, fresh fruit and a tin of fruit I believe you can wow family and friends with this dessert that takes about 30 minutes in total.
Don’t be put off by the soggy bottom that is almost guaranteed as the blueberries release a lot of moisture and the peach syrup from the tin also contributes. It creates an almost instant blueberry coulis or sauce to serve with the tart, meaning no need for custard or cream. This isn’t something you’d serve in a restaurant, it is an incredibly rustic dish. I like to top it off with chopped almonds for added texture.
It is basically a galette. This involves laying the filling on the puff pastry and folding over the edges to form a “bowl”, which is useful as the sauce is contained. One tip is to remember to prick the base to prevent the pastry from puffing too much.
1 pack of ready-rolled puff pastry, cut to fit the size of your baking tray
410g can of peaches in syrup
40g light brown sugar
1 tbsp milk, for glazing
50g whole almonds, finely chopped
- Preheat the oven to 200°C.
- Place the ready-rolled puff pastry square on your baking tray. Prick the pastry leaving a 1 inch border.
- Drain the tinned peaches and reserve about 2 tablespoons of the syrup. Scatter the blueberries over the pastry, making sure they do not go over the border.
- Arrange the drained peaches in and around the blueberries.
- Fold up the sides of the pastry as in the picture. Spoon in the 2 tablespoons of reserved syrup and scatter over the sugar.
- Lightly brush the exposed edges of the tart with milk and bake for about 25 – 30 minutes until the pastry is golden.
- Once baked, ensure the pastry is not stuck to the tray (by whatever method you wish) and scatter with the chopped almonds. Serve.