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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from Erika Lenkert's book, The Last-Minute Party Girl: Fashionable, Fearless, and Foolishly Simple Entertaining Ingredients:
1/2 cup unsalted butter, plus 1 teaspoon for greasing the pan |
1 puff pastry sheet, defrosted, 10-x-14-inch sheet ready-made |
3 cups blueberries or 3 cups peeled and very thinly sliced pears or 3 cups apples, wedges |
3/4 cup sugar |
6 scoops vanilla ice cream (optional) |
1 cup caramel sauce (optional) |
Directions:
1. Preheat the oven to 375°F.
2. Melt the 1/2 cup butter in a saucepan over low heat. Set it aside.
3. Grease a baking sheet with the remaining 1 teaspoon butter.
4. On a floured surface, unroll the dough, cut it into six equal squares, and transfer the squares to the baking sheet.
5. Cover each square with 1/2 cup of the berries or with enough pear or apple slices, attractively overlapping, to blanket all but the pastry edges.
6. Using a basting brush or a spoon, paint the fruit with melted butter, and then sprinkle each square with 2 tablespoons of the sugar.
7. Pop them into the oven and bake for 20 minutes, or until the pastry is golden and the fruit is tender.
8. Serve with ice cream and a decorative drizzle of caramel sauce, and your guests will think you graduated from the Culinary Academy.
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