Simple Tomato & Berry Fruit Tart

Serves 6 · 15 min prep · 25 min cook

Ingredients

• 1 (about 8 oz) store-bought puff pastry sheet
• 1 cup halved ripe late-season cherry tomatoes
• 1 cup hulled and sliced fresh strawberries
• 1/2 cup fresh blueberries
• 3 tbsp granulated sugar
• 1 tsp cornstarch
• 1 tbsp fresh lemon juice
• 2 tbsp thinly sliced fresh basil leaves
• 1 beaten for wash egg
• 1 tbsp coarse sugar
• 2 tbsp honey for drizzling
• for serving mascarpone or lightly sweetened whipped cream

Instructions

1. 1Thaw the puff pastry according to package directions until pliable but still cold. Preheat the oven to 400°F and line a baking sheet with parchment.
2. 2Unfold the pastry onto the prepared sheet and lightly score a 1-inch border the edges with a sharp knife, being careful not to cut all the way through.
3. 3Prick the center area all over with a fork so it does not puff excessively, then brush the entire surface with the beaten egg and sprinkle the border with coarse sugar.
4. 4In a bowl gently toss the halved cherry tomatoes, sliced strawberries, and blueberries with the granulated sugar, cornstarch, and lemon juice until lightly coated.
5. 5Arrange the fruit mixture evenly inside the scored border, leaving a little space so juices can bubble without overflowing.
6. 6Bake for 22 to 26 minutes, until the pastry is deeply golden and puffed at the edges and the fruit looks glossy and just softened.
7. 7Remove the tart from the oven and immediately scatter the sliced basil over the hot fruit so the herbs wilt slightly and release aroma.
8. 8Drizzle the warm tart lightly with honey, then let it cool on the sheet for 10 minutes so the juices set a bit.
9. 9Transfer to a board, slice into rectangles or wedges, and serve warm or at room temperature with a dollop of mascarpone or whipped cream on the side for a shareable weekend finish.