Rainbow Puff-Pastry Tarts

Name: Rainbow Puff-Pastry Tarts
Yield: Makes two 7-inch square tarts
Ingredients: All-purpose flour, for dusting; 1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334); 1 large egg, lightly beaten, for egg wash; Vanilla Pastry Cream (page 338); 2 cups mixed fresh berries, such as blueberries and raspberries; 1 ripe, firm peach, peeled (see page 343), pitted, and sliced into thin wedges; 2 kiwi fruits, peeled and sliced into thin rounds

January 24, 2012

A French patisserie classic is made modern. The tarts pictured incorporate sliced kiwi fruit, peaches, and strawberries, along with assorted whole berries, but feel free to improvise with your favorite fresh or poached fruit, and to arrange it in whatever pattern pleases you. That’s half the fun of a recipe such as this—the shell serves as a blank canvas for your creativity.

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