Summer baking sounds like a contradiction. Who wants to turn on the oven when the temperature tops 90 degrees in the shade? On the other hand, the anticipation of fruit pies, cobblers, and tarts at the end of a meal make it worth heating up the kitchen. I found that making a quick tart with puff pastry is the perfect compromise on a hot summer day, and it ends Shabbat dinner on a delightfully sweet note.
A quick slick of apricot jam, a handful of ruby raspberries, and a dusting of cinnamon sugar are the only adornments needed to bring out the best in summer's most luscious stone fruit. And the puff pastry base ensures a minimal baking time.
Peach and Raspberry Tart
frozen puff pastry, thawed
medium peaches, halved, pitted, and thinly sliced into half-moons
(50 grams) fresh raspberries
Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Unroll the puff pastry onto the prepared baking sheet. Brush it evenly with the apricot preserves (it will be a very thin layer), leaving a 1/2-inch (12-millimeter) uncovered border. Fold the uncovered edges in on themselves on all sides. Arrange the peach slices in an overlapping pattern on top of the preserves, then dot the top with the raspberries.
Stir together the sugar and cinnamon in a small bowl and sprinkle it evenly over the fruit. Bake until the fruit is bubbling and the pastry is puffed and golden, 20 to 25 minutes. Serve warm or at room temperature.
Reprinted with permission from Modern Jewish Cooking by Leah Koenig, copyright (c) 2015. Published by Chronicle Books.