Try this Sone Fruit Tarts With Honey Coconut Syrup recipe from the Artful Desperado.
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Yum!
Makes 8
INGREDIENTS
1 sheet puff pastry – aprox. 14 oz, thawed (thaw overnight in your fridge)
All the stone fruit you want – pitted, and sliced
Brown sugar
1 egg
1 cup full fat coconut milk
3 tablespoons honey
1/2 teaspoon vanilla
1 tablespoon corn starch (corn flour)
1/4 cup water
METHOD
1 Preheat the oven at 425F or 215C
2 If your pastry came in a big fat square like mine did, then roll it until it’s about 3/4″ thick (u want them somewhat chunky and not thin!), then cut into equal squares or rectangles. If yours is already long, then skip the rollin’ and just go to the cutting. Extra puff pastry tips in cook’s notes.
3 Mix the egg with a bit of water (eggwash) and brush some over the pastry squares.
4 Arrange the fruit on top of the tarts and leave some room on the edges.
5 Top with a sprinkle of brown sugar and place in the oven.
6 Bake for about 25 min or until edges are golden brown. Make sure to place your tray on the top rack and rotate it half way through.
7 While that’s baking make the syrup: mix the corn starch with the water and place in a pot with the coconut milk, honey, and vanilla. Turn on the heat and let it simmer for a couple minutes. Remove from heat and place in the fridge until it’s super cold.
8 Assemble and place a generous amount of coconut syrup in the tarts and dig in!
Cook’s notes:
• If your kitchen is too hot, let the pastry rest in between steps by placing it in the fridge (just put the whole tray in the fridge).
• If your working surface is way too warm, then work on a cold baking sheet – simply run the sheet under cold water for a couple minutes, dry quickly and work your pastry on it.
• Always use a super sharp knife to cut pastry – a dull knife will “seal” the layers and it won’t puff as nice.
• When baking, check the bottoms of the tarts just in case they are getting too dark – my oven is too hot and sometimes I have to lower the temp.
Photos and styling: Artful Desperado
The Carousel thanks Artful Desperado for this recipe
