Grilled Peach and Blueberry Filo Dough Fruit Tarts
Grilled peaches has always been one of them things that I have wanted to conquer. I am sure it sounds pretty darn silly, but grilling fruit just seemed weird and sort of gross to me. It was always a some day sort of thing, and last week happened to be my “some day”. So I bought some ripe peaches, and set out to use them in an interesting way.
I figured why not add some blueberries to my grill pan towards the ends to liven things up a bit. Warm blueberries and oh so good, so I knew they would accompany my peaches well. Since I wanted a lighter treat, I decided to make light and airy filo cough fruit tarts, and add a dollop of fresh cream to each.
At first bite, they were “perfecto”, and encompassed all the delicious tastes of the summer. I loved to light and delicate filo dough, and was even prompted to use it for my mini chocolate cream pies. Filo dough is not the easiest to work with, but once a few sheets were down, I got the hang of it.
Here are the instruction for my Grilled Peach and Blueberry Filo Dough Fruit Tarts broken down into the different steps:
- 3 ripe peaches; pitted, and sliced
- 1/3 cup brown sugar
- 1 tablespoon of lemon juice
- 1/2 cup washed blueberries
- 1 package of defrosted filo dough
- 1 cup real whipped cream *find the recipe here
- 2 tablespoons melted butter
- pastry brush, moist kitchen towel, grill pan, grill, oven, muffin tins
In a bowl place you pitted and sliced peaches. Add lemon juice, brown sugar; covered each slice.
Pre-heat your grill to a medium heat and add your peaches to your grill pan. Grill for 15 minutes or until tender. You will want to keep an eye on them, and flip them in the pan every so often. If you are adding berries, add them during the last few minutes so they don’t turn to complete squish.
Once your fruit is done, set it aside. You can add it to the filo dough cups, or serve over fresh vanilla ice cream, yogurt or eat them alone.
How to Make Filo Dough Pastry Cups:
Filo Dough is not the funnest thing to work with. My best tips are to have a clean work space, a moist kitchen towel, and to make sure you have properly defrosted your dough. You will want to have a pastry brush, and melted butter nearby. Having your muffin tins ready, and oven preheated to 350 is also a must.
To make filo dough pastry cups, fold one sheet of dough in half, and then in half again. butter the bottom of the square, and carefully tuck it into your muffin tin. lightly butter the edges, and repeat.
Filo dough dries super fast and will break A LOT! That is ok because you can always fold it to tuck it into the cup. It will still bake up into a golden brown shell.
Bake your filo dough for 350 for 10-15 minutes. Yes, there is a time range because it depends on how much butter you use. At the ten minute mark keep an eye on your dough so that the corners do not burn. Mine took around 14 mins.
Filling Your Filo Dough with Fruit and Cream:
Once your filo dough cups are cooked, and cooled, add your fruit filling, and a dollop of fresh whipped cream frosting. The crunch and flavors of this summer dessert will please your sense, and taste buds! After trying a mini tart, my neighbor immediately had to make some for her party–yes, they are soo good!!