Let’s start this rainy and cold Monday with the recipe for this mind-blowing Summer Fruit Tart, shall we? It was inspired by Silvia Censi from La Gelida Anolina, an Italian food photographer and food stylist that I admire dearly! Her Summer Tart Photography is absolutely stunning and every time I see her photography I feel I’m light years away from the quality photography she is taking but also inspired and pushed to improve and improve and improve because in the end that’s the only way a professional becomes a professional, right? Ever since I saw her Fruit Tart photo the first time it just jumped threw my eyes right into my stomach!! Unfortunately the whole text is in Italian and with an online dictionary I was finally able to decipher that there is no recipe at all in the blog post. HA! Ever since I saw the photo the first time I wanted to recreate the recipe just so I can finally eat this deliciousness but HOW?! What exactly is the crust made of? Is there anything under the peaches/nectarines? Are the nectarines baked or raw? I will never exactly know but I don’t have to. This version tastes the way her tart looks to me. Fresh, sweet and absolutely amazing!For a change :P I made Dessert For Two Blogger Christina Lane’s 15-Minute Pastry Puff as a base because it simply is THE BEST pastry puff I’ve tried so far, I dare say, in my life! I’ve tried this same recipe with a store bought pastry puff first, just to test around and not “waste” my precious grass-fed organic butter for tests that might not turn out and PUAG! Maybe I simply don’t know enough about store-bought puff pastry brands but man, the one I tried was so gross (!) compared to Christina’s homemade puff. And if you consider how long it takes to make it’s actually kind of ridiculous to go out and buy one. Unless you live in a store it’s going to take you longer to go buy one and wait for it to thaw.Since I’m making this tart at the end of March to give it time to circulate on the world wide web for it can reach people by summer, finding ripe peaches was quite a challenge as you might imagine. In the end I didn’t even find enough ripe ones from the same kind and had to mix and match in order to avoid unripe ones. In summer, when it’ll become easier to find deliciously sweet and ripe peaches I will make this tart again and plan on using the bright yellow kind exclusively :)
Another thing I wasn’t able to find yet were red and white currant so I replaced it by delicious strawberries and it was absolutely delicious. I’ve got to say though that I’m not a big fan of currant anyways. They are too sour for my taste spuds. No, no more writing and let’s get straight to the recipe:
Summer Fruit Tart
- 1 batch 15-Minute Puff Pastry
- 1 egg yolk
- 1/3 cup cream cheese
- 1 Tbsp fresh lime juice
- 4 Tbsp fine turbinado sugar
- 3 peaches - (or nectarines, sweet and ripe)
- 1 hand full strawberries
- 1 hand full raspberries
- 1 hand full blackberries
- 1 hand full blueberries
- 1 hand full mint leaves
- Preheat oven to 350 F (180 C).
- Roll out puff pastry into an about 10"x7" (25cmx18cm) rectangle.
- Place on a parchment paper lined cookie sheet.
- Bend over edges and press in firmly.
- Prepare egg wash by whisking egg yolk and 1 Tbsp water, then brush the edges with it (I did this as well but didn't press the edges in strong enough so the beautiful brown colour is hid UNDER the tart :(
- Punch holes into the dough with a fork to make sure the edges puff up beautifully but the center stays somewhat flat.
- Lay out beans in the middle and bake with beans. The weight of the beans will ensure the centre to remain somewhat flat.
- Bake for 20 minutes.
- Transfer crust onto a wire rack by carrying it by the edges of the parchment paper, careful not to break it. Wait for pastry to cool down completely.
- In the meantime whisk together cream cheese, lime juice and turbinado sugar.
- Remove beans from cooled pastry and spread cream cheese mix onto the bottom of the tart.
- Cut peaches or nectarines into fine stripes and lay out on top of the cream cheese.
- Wash and dry berries and place on top of peach layer.
- Wash and dry mint and use for decorating.
What kind of beans do you use to keep the dough weighted?
Hi Becki. Any kind of dry legume works. For this one I used black beans but pinto beans or chickpeas work the same way. They simply have to be dry that’s the only important thing.
Can you make the pastry the night before, or will is soften up too much?
Absolutely!! You can even make it weeks ahead and freeze and just take out of the freezer the night before making the tart and place in the fridge to thaw.
Bethany @ athletic avocado says
This tart is beautiful! Full of fresh, sweet flavors!
Thank you Bethany :)
Raquel @ My California Roots says
This tart looks so fresh and delicious! Our peach tree has a ton of little fuzzy baby peaches on it and I can’t wait for them to ripen so I can make this!
You have a peach tree?!?! Lucky you Raquel!! I’m dreaming of a garden again now 15 years after not having had to care for one anymore *sigh*