Let’s get one thing straight. I love apples. Truly. If an apple a day keeps the doctor away, I figure I’m good til about 138. But, and there is always one isn’t there, it’s June. I have been surviving on apples, pears and the occasional orange for months upon months now. To say I am ready to move on would be an understatement. The second other fruits starting appearing regularly in the grocery, I start buying them (even though I know their arrival is always a bit premature). Come late August I will be salivating over Pink Ladys, Jonagolds and the sheer beauty of a McIntosh. But that is August (and through what always seems like the never ending midwestern hell some people politely refer to as winter).
Cherry, nectarine, mango, combo
So, with Dorie’s stated approval, I ventured forth in other directions. I had three tarts to make and a mango (sigh), cherries (double sigh) and a nectarine ready to go. It being summer (hooray! it just can’t be said enough), I had a date with the pool and not homemade puff pastry. Pepperidge Farm at the ready.
This is the kind of dessert that seems deceptively difficult if you don’t spend much time in the kitchen. It is a lot of bang for your buck without a lot of effort on your part. I am not sure this is something I would make a special trip to the store to get puff pastry for, but it is definitely something I would make again if there are leftovers in the freezer (as there are right now). You will have to check out those who persevered through the homemade puff pastry to see if their efforts were rewarded.
I cut all the variations (cherry, mango, nectarine and cherry-mango) into little slices and we all agreed the cherry was the best. Pitting the cherries increased the effort required but, since a miniscule amount fit on each tart, don’t let it scare you off.
The full recipe is on Jessica’s blog My Baking Heart. Next week: honey peach ice cream. Now, we are really talking summer.