Peaches, raspberries and brie cheese make a seriously irresistible combination! This fruit tart is sweet, gooey, light and beautiful.
This time of year our countertops and fridge are always bursting with fruit. Thankfully my boys love fruit because they do not, ahem, love vegetables (to my great dismay). So I load up on the juicy, colorful fruits. And I’m always thinking up new ways to combine fruit and baking because I’m kinda in love with both. Separately, but mostly together. Raspberries and peaches are one of my favorite combos in the world, maybe second to blueberries and peaches. Or lemons and blueberries. This Raspberry Peach Tart seemed like the perfect little summer dessert to throw together this week. It is: fruity (obviously), light, gooey, satisfying, crispy, sweet and sooooo yummy.
If the combination of cheese and fruit throws you off, may I beg you to put those qualms aside. Brie is a soft, sweet cheese that tastes great when paired with other sweet things such as raspberries and peaches. The puff pastry sheets, when baked, turn into soft-crispy vessels of deliciousness that will sufficiently deliver the sweetness into your salivating mouth.
While I’m partial to the peaches and raspberries, feel free to replace them with other fruits you may have on hand. Rhubarb? Blueberries? BLACKberries (YUM)? Strawberries? Apples? I might have to create a few more variations in the very near future.
I have an endless supply of examples I could give that show my love for baking with fruit, but here are a few favorites: Cherry Bars, Blueberry Ice Cream Cookies, Strawberry Bundt Cake and Chocolate Raspberry Bundt Cake.
Here’s hoping you are all having a great week!
Raspberry Peach Tart
- 1 puff pastry sheet thawed
- 14 oz. wheel Brie cheese rinds removed and cut into thin slices
- 1 large ripe peach pitted and thinly sliced
- 2 cups fresh raspberries
- 2 tbsp. sugar
- 4 tbsp. butter melted
- Preheat oven to 375 degrees F and line a large baking sheet with parchment paper (you may have to do this in 2 batches, depending on the size of your baking sheet). Lightly flour a flat surface and roll out the puff pastry sheet to 1/8-inch thickness (into approximately a 12×18-in. rectangle). Using a sharp knife, cut dough into four equal squares.
- Place the dough squares onto the prepared baking sheet and top with equal amounts of the cheese, peaches and raspberries, leaving a 1-inch border around each side. Fold over the edges and pinch together at corners.
- Sprinkle the sugar over the fruit and brush the exposed dough with the melted butter. Bake in the preheated oven for 20 minutes, or until edges are golden brown. Serve warm!