"creampuffs in venice" news and stories

This may very well be the epitome of a fruit dessert. It is a Peach and Blueberry Tart, made by Stef from Couteau Bonswai that uses a free-form crust to eliminate the fussiness of fitting dough into a tart pan and has a combination of fresh berries and peaches in the center that cook right along with the crust. No pre-baking and no pre-cooking necessary. An additional bonus is that, unlike store-bought fruit tarts that have a carefully glazed arrangement of sliced berries and fruits on top, the cooked filling means that this tart can be served hot from the oven with a scoop of vanilla ice cream, which is probably the only thing you can add to improve the dessert.

Stef used a recipe from Creampuffs in Venice for the easy-to-handle and delightfully flaky crust, so take a look there for instructions.

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