Dewberry and Apple Puff Pastry Tarts

Diets

Vegetarian

Ingredients

Produce
- 1 Apple, small
- 275 g Dewberries or blackberries
- 1 small sprig Rosemary, Fresh

Baking & Spices
- 25 g Sugar, raw

Bread & Baked Goods
- 250 g Puff pastry

Time
Prepare: 10M
Cook: 10M

Found on diversivore.com

Description

Once again you surprise us with some high class ideas… Seriously how fast are you thinking? I know you have not that many more time than me but those ideas are a lot more thought through 🙂 Sharing for sure!!!

Hah, well thank you Simon. These turned out a little more ‘rustic’ (which we all know is food blogger code for sloppy) than I intended, but it gave them some charm in the end. And they were VERY much appreciated by my extended family who devoured them with gusto. And as for my ideas – well, it’s mostly a matter of finding the time to put them down on the virtual page. I have a million-and-one food ideas – I just need the time to get them done!

Apples are among my favorite fruit to use when baking, I’m so excited about your series of apple recipes! I’m not sure if I’ve ever seen or eaten that variety, but they look tasty and crisp. And the dewberries…oh my, my kind of berries. Love the not too sweet snack/dessert you created here, juicy sweet and tart fruit, inside a golden and flaky pure butter puff pastry! Yum!

I totally agree Nicoletta. In fact, I wish there were more of the wonderful baking-specific apples available in the Canadian market. Take the Bramley apple from the UK – a classic baking apple that’s still pretty common there. Fresh eating apples are wonderful, and there are some good dual-purpose apples out there, but I’d love to see the diversity grow. Perhaps if more people like us bake with them AND encourage others to bake we’ll start to see a change! Glad you liked the recipe. I definitely err on the less-sweet side with my desserts, and I’m glad to know that others feel the same.

Not only are you introducing me to new apple varieties but also berries! Dewberries are a thing? I need to explore produce more as I have only had the over large and uninspiring blackberries. Looks great and a perfect compliment to tea!

Hey Amanda! Dewberries are more-or-less just blackberries, BUT (and that’s a big but), blackberries aren’t one thing anyway. We have three species here in the Vancouver area, and many more fruits in the same genus, including black raspberries, thimbleberries, and salmonberries. Dewberries are easily my favourite blackberry here – and it doesn’t hurt that they’ve got MUCH smaller spines than the other varieties too. Glad you liked the recipe!

The dew berries look so similar to the black berries. How do you recognize them? The tarts look tempting and with low sugar I would love to grab a bite. I want to try them out with my own puff pastry. Thanks.

I had no idea La baguette sold butter puff pastry! Awesome. Nor had I ever heard of a dewberry – I’ll have to look out for them next summer! Good old side-of-the-road blackberries in Vancouver 🙂 I think your tarts are indeed pretty, juiciness and all!

I’m fascinated with these dewberries you speak of. I grew up in Ontario, so I grew up picking wild black raspberries with my grandmother. And I’m totally with you: if you have a story, they taste so much better. Great post!

Ingredients

275 g dewberries or blackberries (see note)
250 g puff pastry (see note)
1 small apple (~85 g) preferably a sweet/tart variety, e.g. Ashmeads Kernel
25 g raw sugar (~2 tbsp) plus a little more for sprinkling
1 small sprig fresh rosemary

Directions

Preheat your oven to 400° F (200° C).
Cover a baking tray in parchment paper and place in the freezer to chill.
Place a saucepan over low heat. Add the dewberries, apples, sugar, and rosemary into a saucepan, stir gently over low heat until well-softened. Remove from heat and set aside.
Roll out the puff pastry until its fairly thin, about 8x8 inches (20x20 cm), and cut into squares, 16 equal 2x2 inch (5x5 cm) squares. Place on the chilled baking tray.
Strain the juice from the fruit/sugar/rosemary mixture and set aside. Place a spoonful of the mixture in the center of each pastry square. Bake for 10 minutes, or until the pastry is golden and flaky.
While the pastry is baking, return the reserved juice to the saucepan and boil gently on the stovetop. Once the syrup is thickened and reduced by about half, set it aside to cool.
Sprinkle the finished pastries with a little extra sugar, then place under a hot broiler for about 45-60 seconds (keeping a close eye on it) to crisp the pastry and caramelize the sugars a little.
Spoon some of the thickened syrup over the centers of the finished pastries. Set aside to cool, and serve either warm or at room temperature.

Nutrition

Serves: 16 tarts
Prepare: PT10M
Cook Time: PT10M

diversivore.com

316 0 2017-08-03 14:03:39

Title:	\| Dewberry and Apple Puff Pastry Tarts \| diversivore
Descrition:	Butter puff pastry, Pacific dewberries (or blackberries, heirloom apple, rosemary, and a little raw sugar are all you need for these rustic, delicious tarts.

Dewberry and Apple Puff Pastry Tarts

| Dewberry and Apple Puff Pastry Tarts | diversivore

Butter puff pastry, Pacific dewberries (or blackberries, heirloom apple, rosemary, and a little raw sugar are all you need for these rustic, delicious tarts.

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