Summer Berry Tarts – a delicious recipe with butter, sugar, water, blackberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375u00b0. Line a baking sheet with parchment paper. Unfold the puff pastry on the baking sheet and cut it into two 5-by-6-inch rectangles. Cut each rectangle on the diagonal to form 2 triangles. Refrigerate until the pastry is chilled, about 10 minutes.
2
Separate the triangles so they're evenly spaced. Bake the pastry for 25 minutes, or until nicely browned and crisp.
3
Meanwhile, in a saucepan, bring the sugar and water to a simmer over moderate heat. Add the blackberries and cook, stirring, for 1 minute. Add the raspberries and cook for 10 seconds. Stir a few times; transfer to a bowl.
4
Place the pastry on plates, top with the berries and serve.
404
kcal
Calories
40
g
Fat
13
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 7 ounces (from one 14-ounce package) frozen all-butter puff pastry, thawed in the refrigerator, 1/4 cup sugar, 1/4 cup water, 1 pound (about 4 cups) blackberries and raspberries.
Yes, Summer Berry Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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