Open Fruit Tart
A classic open-faced tart featuring a flaky puff pastry crust filled with your choice of sweet fruit preserves like pineapple, peach, mango, or apple. The tart is beautifully finished with a decorative lattice top and a crimped pastry border, creating an elegant dessert that balances buttery crispness with rich fruit flavor. Perfect for tea time or as a sophisticated finish to a meal, this recipe allows for versatility with various fruit jams or murabbas.
Ingredients
- 1 pound Puff pastry (Originally 'puff paste'. Use store-bought or homemade puff pastry sheets.)
- 1 1/2 cups Fruit preserves or jam (Use pineapple, peach, mango, or apple preserves (murabba). Ensure apple slices are thin if using whole fruit preserves.)
- 2 tablespoons Water (For sealing the pastry edges.)
Instructions
- 1Preheat oven to 400°F (200°C). Roll out half of the puff pastry and line a tart dish or pie plate with it, trimming the edges to fit the dish.
- 2Fill the pastry-lined dish with your chosen fruit preserves, jam, or murabba (pineapple, peach, mango, or apple) up to the rim.
- 3Roll out the remaining puff pastry. Cut thin strips and arrange them over the filling in a diamond or square lattice pattern. Use a little water to adhere the ends of the strips to the pastry at the rim of the dish.
- 4Cut a thicker strip of pastry (about 1 inch wide) to create a border. Moisten the rim with water and place this strip around the edge to cover the ends of the lattice. Decorate the border by pressing a design with a pastry crimper or the handle of a spoon.
- 5Bake in the preheated oven (hot oven) for 20-25 minutes, or until the pastry is puffed and golden brown.