I swear that I had every intention of posting my mom's birthday cake today, but as I went through my morning blog surfing I came across a really cool recipe (I promise I'll post it tomorrow). From the creator of Bacon Vodka, I bring you a recipe from Brownie Points. There are so many recipes I want to tackle on her blog, but today I made a variation of her juicy strawberries.
I made some modifications and turned it into a tartlette. I cheated and used a store bought puff pastry, and I used peaches instead of strawberries (I bought the berries, but forgot to buy jam thinking I still had some in the fridge). This is another quick and simple recipe with only five ingredients. It can be thrown together when you know friends are coming for dinner and you want to serve something yummy.
The great thing about this is you can use just about any kind of fruit. It can also be served on top of some vanilla ice cream or with some plain yogurt (I plan on having the rest of mine with some homemade yogurt since I was given a recipe by another great blogger here). I imagine you could also use this recipe as a form of strawberry shortcake. I made a quick whipped cream to eat with mine.
I plan on using this recipe again within the week to make a strawberry tart, and I hope to use it in the future with blackberries and raspberries. I hope you're brave enough to turn your oven on for this because it's worth the extra heat. Enjoy!
Recipe by Brownie Points, adapted by me
Pinch of salt
4 Tbl peach jam
4-5 Tbl hot water
1/2 package frozen puff pastry, thawed
- Preheat oven to 400 degrees F.
- Clean peaches and slice or quarter (I sliced and layered them, but you can quarter the peaches then half them and stand them upright in a circle in the middle of the pastry).
- In a small bowl make up a peach syrup by mixing 4 Tbl of peach jam with 4-5 Tbl of hot water. Stir till the jam is broken up and is now syrup consistency. Putting the bowl in the microwave for 10-15 seconds on High will help loosen up the jam.
- Pour the peach jam syrup over the sliced peaches and allow to sit at room temperature 30 minutes before use.
- On a piece of parchment paper that is on a cookie sheet, roll out the puff pastry to 1-1/8 inch thickness. Cut using a 4-inch cutter and remove scraps. Lay slices on the top of the puff pastry.
- Bake for 20-30 minutes until the puff pastry is a dark golden brown. Remove from oven and place sheet on rack to cool. Serve warm.