I made this to serve with next week's Honey Peach Ice Cream, and as a result, I bought peaches instead of apples. They're in season now, and they speak to me of warmer weather with hints of summer's coming bounties. The recipe calls for placing your fruit on a round of puff pastry, sprinkling it with some brown sugar, dotting with butter and baking. That's it. Let it cool, serve it with ice cream, or just a spoon. Sharing, while possible, is difficult with a precious little pastry that oozes with butter and has hints of caramel where the sugar burns along the edges.
The peach tartlet was delicious, but the raspberry one I made as an afterthought, indulging an unexplained silent urging from the berries in my fridge, was the sleeper hit. The berries weren't heavy enough to weigh down the pastry and it puffed up as it baked, tumbling the ruby jewels to the baking sheet. They scooped up just fine and topped with the ice cream melting into the mess of recovered berries, this dessert was as satisfying as simple perfection can be.
My thanks go out to Jessica of My Baking Heart for choosing this special recipe for us this week. If you'd like the recipe, check out Jessica's blog. And then go shopping for the fruit that speaks to you, and some puff pastry to adorn with it.