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On the back of the Warm and Spiced Cinnamon Apple Parcels last weekend… I bought 2 packs of puff pastry when rushed into the supermarket to pick up one (and a second just in case I mess up the first one, you never know). Or so I thought. I noticed at home, that the second box isn’t puff pastry, it was shortcrust pastry. Anyway, what to do with it, still have to use it for something. Still have lots of nice fruit (which I keep eating but nobody else seems to be) including a large box of amazing figs I picked up from Tesco because it was marked down. But of course, I can’t eat a box of figs just like that. Hence, I made these upside down autumn fruit tarts.
Simple, upside down fruit tarts with autumn fruits
These upside down autumn fruit tarts are a quick, comforting dessert with soft pastry baked over tender, caramelised fruit slices. With just a handful of ingredients and 30 minutes from start to finish, these mini autumn fruit tarts are perfect for weeknight treats or as baking activities with the kiddies at the weekend. Enjoy them warm (which is what I prefer) on their own or add with caramel sauce or a scoop of vanilla ice cream.
What fruits can be used for upside down autumn fruit tarts?
I reckon anything, but I had apples, figs and plums. I was really looking forward to the upside down fig tarts, but interestingly, my favourites were the plum tarts. I just loved the tangy and at the same time sweet taste.
Tips
- you can mix up the fruits in the single tarts or just make single fruit tarts like I did
- you can experiment with other fruits or rhubarb
- both puff pastry and shortcrust pastry will work well
- you can make bigger tarts if you fancy, with more pastry
Step-by-step method:
1 Wash and slice up the fruit
2 Arrange maple syrup and butter
3 Add the sliced fruit
4 Cover with pastry rectangles
5 Bake and enjoy
Why Isn’t My Puff Pastry Flaky? Common Mistakes to Avoid
Puff pastry is a pastry known for its light, airy layers and deliciously flaky texture.
However, achieving that perfect flakiness can sometimes feel elusive. Here are some common mistakes to avoid to ensure that your puff pastry rises beautifully every time.
1. Not Keeping Ingredients Cold
One of the main secrets to flaky puff pastry is temperature management. Make sure your butter and water are cold before you start. If your ingredients warm up too much, the butter will begin to melt into the dough, hindering the development of those flaky layers. For best results, chill your mixing bowl, tools, and even your flour!
2. Overworking the Dough
It’s important to handle the dough gently. Overmixing or working the dough too roughly can develop gluten, leading to tough pastry rather than the desired flakiness. Aim for just enough mixing to bring the dough together, and then let it rest in the refrigerator to relax before rolling it out.
3. Incorrect Rolling Technique
When rolling out your puff pastry, use even pressure and aim for the right thickness. Too thin, and your pastry won’t rise properly; too thick, and it won’t cook through. Roll from the center outwards, and always give the dough a quarter turn between rolls to maintain an even shape.
4. Skipping Layers
The hallmark of puff pastry is its layers. Make sure to fold and roll the dough multiple times to create those flaky layers. Typically, you should aim for at least six folds in the process—each fold doubles the number of layers.
5. Not Preheating the Oven
Make sure, your oven is preheated to the right temperature before baking. Puff pastry needs hot air to create steam quickly, which helps achieve that desirable lift.
Upside Down Autumn Fruit Tarts
Equipment
- 2 baking sheets
Ingredients
- 3 ripe apples cored and sliced
- 3 ripe figs sliced
- 3 ripe plums stone removed and sliced
- 3-4 tbsp maple syrup or honey
- 2 stick of vegan butter or regular butter
- 2 tbsp dark brown sugar
- 1 roll of ready-to-roll puff pastry or short crust pastry I used shortcrust pastry
Instructions
- Pick nice, really ripe produce for the sweeter taste. This is also a great way for using up old fruit no-one wants to eat, so they aren't getting wasted.
- Wash them and core them, remove stones and slice them thinly.
- Preheat oven to 180 Celsius.Line a baking sheet (I use a silicone liner) and skirt about half a teaspoon maple syrup at 6 evenly divided spots and drop half a knob of butter on them. It doesn't have to be very precise. Sprinkle a little extra brown sugar on the top of them. Use about a tablespoon of sugar and divide it roughly between the 6 spots.
- Arrange the fruit slices on the maple syrup and butter. You can mix the fruit or just have a single fruit tart which is what I did.
- Cut the pastry into 12 pieces of roughly equal size of rectangles. Place one over each fruit row/nest. They need to be large enough to cover the fruit but they don't need to be overhanging - this way, your tarts will be more fruity and not just a thick pastry sheet with a little fruit in the middle.Brush them with oat milk or egg - but it isn't necessary as this will not really show, because they will become the bottom of the tarts once they are flipped over.
- Bake this first batch for about 15 minutes on 180 Celsius. Repeat with a second baking sheet and the remaining ingredients.When ready, remove from the oven, and carefully flip each tart onto a plate so the apples are on top.I suggest you enjoy warm - I love it that way the best, but of course it keeps for a day if covered.
Check out my other simple bakes:
Baking with the Kids: Christmas Tree Puff Pastry Bake
Vegan Blackberry Muffins (Low Sugar)