I am partial to fruit cobblers, tarts, and crumbles. Crust and the topping are my weaknesses. If it is warm, it will bring me to my knees.
This is a simple tart using store bought puff pastry and fresh or frozen fruit. You could use almost any combination of fruit to make this happen.
Whip up fresh cream and you can serve it up to friends as dessert, or just stand over the sink and enjoy it. I am known to do that frequently.
Apple- Blackberry Tart
Recipe from Everyday Food
1 sheet frozen puff pastry, thawed
2 tablespoons all-purpose flour, plus more for parchment
3/4 cup (4-ounces) fresh or frozen blackberries (or other berries)
1/4 cup sugar, plus more for sprinkling
2 teaspoons lemon juice
1/4 teaspoon fine salt
2 small firm apples peeled, cored and cut into 1/2-inch slices
1 large egg white, lightly beaten
1. Preheat oven to 400 degrees F. Place puff pastry on a lightly floured parchment-lined baking sheet and gently stretch into a 9-1/2 inch square. With a paring knife, score pastry 3/4-inch from edges, creating a border. Freeze 10 minutes.
2. Stir together blackberries, sugar, lemon juice, flour and salt. Lightly mash some berries to release juices and let stand 5 minutes. Very gently stir in apples. Spread evenly within border of pastry. Brush border with egg white and sprinkle with sugar.
3. Bake 15 minutes. Reduce temperature to 375 Degrees F and bake until juices are bubbling and crust is a deep golden brown, about 30 minutes more (tent crust with foil if over browning). Dip a pastry brush in juices and glaze fruit. Let cool 15 minutes before serving (or let sit at room temperature, up to 8 hours).