Papaya Tart
serves 2-4
Papaya have golden beauty as well as an silken texture, a seductive perfume and a unique flavor. I don’t know why more desserts don’t use them, but I think this is well worth your attention.This recipe is part of The Barbara Kafka Dessert Anthology.
1 sheet (8.5 ounces) puff pastry, thawed at room temperature for 30 minutes, rolled out to about 1/8-inch thick
2 medium papayas, peeled and cut lengthwise into 1/4-inch-thick slices
Juice of 2 or 3 limes (to taste)
2 teaspoons milk
3 tablespoons dark brown sugar
prep: 30 minutes
total: 1 hour
parchment paper (or aluminum foil)
baking sheet
kitchen brush
coarse sieve
medium bowl
1. Place a rack in the middle of oven and heat to 400F.
2. Cut a 9-inch circle from the puff pastry and place on a parchment covered baking sheet (or a baking sheet covered with greased aluminum foil). Dock the center of the dough with the tines of a fork, leaving a 1/4-inch rim. Brush the dough (except the rim) with the milk. Push 1 tablespoon of sugar through a coarse sieve to evenly distribute over the center of the dough. Bake for 5 minutes.
3. Toss the papaya with the lime juice. Remove the tart shell from the oven and lay the papaya slices in a spoke pattern on the shell. Push 2 tablespoons of the sugar through a coarse sieve evenly over the top of the fruit.
4. Return to the oven for 15 minutes, until the crust is golden and the sugar is caramelized.
5. Remove from the oven and slide off of baking pan onto a cooling rack. Cool slightly and serve. Or cool completely, and reheat slightly just before serving.
2. Cut a 9-inch circle from the puff pastry and place on a parchment covered baking sheet (or a baking sheet covered with greased aluminum foil). Dock the center of the dough with the tines of a fork, leaving a 1/4-inch rim. Brush the dough (except the rim) with the milk. Push 1 tablespoon of sugar through a coarse sieve to evenly distribute over the center of the dough. Bake for 5 minutes.
3. Toss the papaya with the lime juice. Remove the tart shell from the oven and lay the papaya slices in a spoke pattern on the shell. Push 2 tablespoons of the sugar through a coarse sieve evenly over the top of the fruit.
4. Return to the oven for 15 minutes, until the crust is golden and the sugar is caramelized.
5. Remove from the oven and slide off of baking pan onto a cooling rack. Cool slightly and serve. Or cool completely, and reheat slightly just before serving.
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