- 1 sheet of frozen puff pastry dough, cut in halves (after defrosted)
- 2 Granny Smith Apples (cored, sliced along the width, thin)
- 1 cup of fresh blueberries (washed)
- 1 cup of fresh raspberries (washed)
- 1 medium to large lime
- 6 tbsp of unsalted butter
- 1.75 cups of packed brown sugar
- 4 tbsp of orange liquor
- Thaw 1 sheet of puff pastry dough (as directed on the box), slice in half and place both halves on a lined sheet tray (parchment paper).
- Pre-heat the oven to 425 degrees.
- Wash, core and slice the apples, place in a medium bowl with 1 cup of packed brown sugar and the juice of 1 lemon, mix; set aside .
- Melt the butter over low heat in a medium saute pan.
- Brush the top surface of the puff pastry with the butter, retain the remaining butter.
- Place in a row down the center of the puff pastry the apple slices, stacking them onto each other; retain the remaining liquid-sugar mixture.
- Place the sheet tray into the oven and bake 16-20 minutes or until the puff pastry is golden brown.
- In the saute pan with the remaining melted butter, add 3/4 cup packed brown sugar and the liquid-sugar mixture from the apples, stir over medium to low heat.
- Mix in the blueberries, raspberries and orange liquor, stirring until the raspberries break apart (do you best to leave the blue berries whole).
- Reduce liquid over medium to low heat and thicken with approximately 2 tbsp of corn starch mixture; approximately 5 to 6 minutes.
- Keep warm.
Plating Suggestions: Slice the puff pastry once cooked, while warm, place a slice on a desert plate. Drizzle the Orange-Berry Compote over the tart. Serve with a dollop of vanilla ice cream or whip-cream for a silky finish, or for an extra zing a dollop of lemon sorbet to add the tart back into a Tart.