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Fold Me Fruit Tart
3 cups fruit such as pears, nectarines, peaches, plums, whole blackberries, seedless grapes or pitted cherries
1/4 cup sugar
1 tablespoon all purpose flour
2 tablespoons fresh lemon juice
1 sheet prepared puff pastry dough, 10 by 16 inches and 1/4 inch thick, thawed if frozen
1 tablespoon unsalted butter, cut into small pieces
In a bowl, combine fruit, sugar, and flour, and toss to mix. Add lemon juice and stir to combine. On a floured work surface, roll out the puff pastry into a round 15 inches in diameter and about 1/4 inch thick. Place the pastry on an ungreased baking sheet and spoon the fruit into the center, leaving about 2 inches uncovered around the perimeter.
The fruit will be stacked high, but it will reduce in volume as it cooks. Fold the uncovered edges of the pastry up to cover as much of the fruit as possible, pinching and tucking the dough as necessary. Dot the top of the fruit with butter pieces.
Bake until the pastry is puffed and golden brown, about 30 minutes. Do not undercook. Serve hot, cut into wedges.
Serves 6 to 8.
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Fold Me Fruit Tart
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Category: Recipes
Prep Time: Cook Time: Total Time:
Fold Me Fruit Tart
3 cups fruit such as pears, nectarines, peaches, plums, whole blackberries, seedless grapes or pitted cherries
1/4 cup sugar
1 tablespoon all purpose flour
2 tablespoons fresh lemon juice
1 sheet prepared puff pastry dough, 10 by 16 inches and 1/4 inch thick, thawed if frozen
1 tablespoon unsalted butter, cut into small pieces
In a bowl, combine fruit, sugar, and flour, and toss to mix. Add lemon juice and stir to combine. On a floured work surface, roll out the puff pastry into a round 15 inches in diameter and about 1/4 inch thick. Place the pastry on an ungreased baking sheet and spoon the fruit into the center, leaving about 2 inches uncovered around the perimeter.
The fruit will be stacked high, but it will reduce in volume as it cooks. Fold the uncovered edges of the pastry up to cover as much of the fruit as possible, pinching and tucking the dough as necessary. Dot the top of the fruit with butter pieces.
Bake until the pastry is puffed and golden brown, about 30 minutes. Do not undercook. Serve hot, cut into wedges.
Serves 6 to 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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