Dewberry and Apple Puff Pastry Tarts

Dewberry (aka Trailing Blackberry) and Apple Puff Pastry tarts made with Ashmead's Kernel heirloom apples - Diversivore.com

Dewberry and Apple Puff Pastry Tarts

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

Course Dessert

Cuisine American, British, Canadian, European, French, North American

Keyword blackberry and apple, heirloom apple recipes, puff pastry dessert

Prep Time 10

Cook Time 10

Total Time 20

Servings tarts

Calories 83kcal

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. Ashmead's Kernel
25 g raw sugar (~2 tbsp) plus a little more for sprinkling
1 small sprig fresh rosemary

Instructions

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 it's 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.

Notes

Pacific dewberries, aka trailing blackberries, are a small, wonderfully sweet little blackberry native to the Pacific coast. They're a wild food (i.e. you're not likely to find them in stores), but they can easily be substituted for other dewberries or any good quality blackberry. Note that store-bought blackberries can sometimes be on the sour side, so you might need to adjust the sweetness of your mixture to compensate.

If you can, try to track down a high quality, all-butter puff pastry. Many of the commercial varieties are primarily oil-based, and lack the buttery richness that distinguishes good puff pastry. Try researching bakeries in your area that might make puff pastry for use by home bakers, as some of them will sell their product through organic or specialty grocery stores. And if you're feeling particularly adventurous, or you simply adore baking, try making your own.

Do note that if you buy frozen puff pastry you'll need to allow yourself enough time to thaw it (ideally in the fridge).

Nutrition