These are my absolute everyday go-to, when I have no time, but my brain is like Homer Simpson: “Mmmmm, pie????”

Don’t judge me – yes, another puff pastry dessert. Yes, using tinned fruit, but I also use fresh!! These jammy fruit puff pastry tarts are quick, easy and light.

Concept is super simple. Fruit, jam, butter, sugar, encased in puff pastry. When you think about it, just fruit and air, really. And they more than sufficiently provide that little sweet kick for when you get the Homers.

The only potentially tricky bit, unless you’re clever, which I am not, is how to fold the pastry. Here’s a diagram (proof this blog is not written by AI) of the best method I’ve found. It may not be the neatest, and more Dada than Baroque, but it works. Definitely a diagram for my daughter and my younger self, lol. I always get asked to make these jam fruit puff pastry tarts, evidence no one cares for perfection that much, anyway.

More easy puff pastry desserts are here, and here, with an easy chicken pie here!

“You don’t have to do everything from scratch. Nobody wants to make puff pastry!”
-Ina Garten, Cook and Author

Ingredients

2 sheets frozen puff pastry, thawed
700 g tinned peaches or similar, drained (you probably won't use all)
4 tsp butter (roughly)
4 tbsp jam (roughly)
8 tsp brown sugar (roughly)
optional: berries of any kind, passionfruit pulp

Instructions

Preheat oven to 215℃/419℉.
Slice the puff pastry into two large triangles (see photo).
Into each triangle place peaches (8-10 slices), then a tsp of butter, 2 tsp of brown sugar and 1 tsb of jam. The aim is to fill the triangle, without overfilling, so whatever fits. It make take a little experimentation.
Add other fruit if using.
Fold pastry over fruit and jam, making a little square, however you can. Pinch pastry well so contents don't escape. At this point, if you judge that that your pastry can take a little more fruit, you can squeeze it in. If contents do escape, never mind, just when they're done drizzle the escaped juice over pastry and pretend that's how you wanted it.
Bake on baking paper on oven tray for approx 25 minutes until golden and bottom has crisped up. Over-baking will make the pastry bottom hard.
When done, sprinkle top with a little extra sugar. Serve warm or cold, with ice cream or cream.

Hello!

Jammy Fruit Puff Pastry Tarts