Lazy Hazy Glaze-y Days

When the weather gets hot and humid, we like a fruit tart better than a dense brownie or cake for dessert.  In this light delight, fresh berries and peaches take center stage, baked on a puff pastry shell, and glazed with apricot jam to sweeten it up and provide a beautiful, shiny finish.  For a variation, you can use any kind of berry, apples, pears or apricots. In late summer, for a "Tuscan twist," try it with juicy little Italian plums or fresh figs. It bakes up in only 20 minutes, so it won't heat up your kitchen. If you use store-bought frozen puff pastry, give it 40 minutes on the counter to defrost while you take a cool shower or run to the gym ... then your prep time will be less than an hour, start to finish. To serve, top with a generous spoonful of whipped cream, creme fraiche or marscapone, bring out an icy bottle of wine and watch it disappear.  Perfetto!


Two sheets of puff pastry (One box of frozen Pepperidge Farm Puff Pastry Sheets)
Flour for rolling pastry
One pint each fresh raspberries and fresh blueberries (or berry of your choice)
Two peaches (or plum, apricot, apple, or pear)
Apricot jam for glazing (about 3 tbsp.)
One egg and 1 tsp water, beaten with a fork
Ground cinnamon and nutmeg for topping
Sugar for topping


Preheat oven to 400 degrees
Boil peaches for two minutes, submerge in ice water, peel and slice thinly
Heat apricot jam over low-medium flame until it becomes soft and spreadable, about 1 minute 

Roll out defrosted puff pasty on lightly floured surface to approximately 14" x 14"
Using pastry wheel, trim off 1/2" from edges.

Using a pastry brush, brush the inside of the trim lightly with water, fold over pastry square, and brush with egg/water mixture.

Brush center of square with apricot jam. Place berries and peaches in a creative design on puff pastry and glaze fruit generously with the rest of the apricot jam. Sprinkle with sugar and cinnamon, grind a few twists of nutmeg all over and put in the oven.

Immediately reduce oven temp to 375 degrees. Bake for 20 minutes, checking at 15 minutes.  Set on counter to cool for 2 hours before serving. Serve at room temperature, and top with a spoonful of whipped cream, creme fraiche or marscapone if desired.

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