This recipe is perfect for when you wanna make a quick dessert that’s semi-healthy and, more importantly, doesn’t take a lot of effort!

Prep 5 mins | Cook 15-20 mins | Total 25 mins | Yields 8 shareable tarts

Ingredients

Puff pastry – you can usually find this in the frozable food section

Berry Compote (fancy word for fruit, usually cooked, in syrup)
2 ½ cups fresh or frozen fruit (I used strawberries and blackberries)
¼ cup orange juice

Optional
¼ teaspoon fresh ginger
1 tablespoon sugar
pinch of cinnamon
powdered sugar for dusting

Preheat the oven to 350.

Cut your puff pastry into rectangles/squares, because it’s hip.

Add your fruit, orange juice, and optional (tasty) ingredients to a saucepan and bring it to medium heat. Once it starts to bubble, reduce the heat a bit and muddle the fruit. Continue to cook over medium-low heat for about 10-12 minutes. 

While your compote is reducing down you can start baking your pastry rectangles. I like to par-bake these a bit and finish them with the compote but to each is their own.

Add a couple of spoonfuls of compote to your puff pastry rectangles, dust with sugar and eat!