Cherry Almond Tart

Makes 1 tart

1 (4-inch) square of store-bought puff pastry, thawed

⁄4 cup tart cherry 1 preserves 1 tablespoon sliced almonds

Sanding sugar (optional) Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

On a lightly floured countertop, slightly roll out dough into a 6-inch imperfect square; transfer to baking sheet. Pierce dough about a dozen times with a fork to aid even rising. Mound jam onto square. Fold up sides of dough to the edges of the jam to form pleats. Moisten dough edges with water to aid pleat sticking if needed. Sprinkle sliced almonds, then sanding sugar, on top.

Bake in preheated oven 22 to 25 minutes until crust is golden brown. Remove from oven and let rest on baking sheet 5 minutes before transferring to a serving plate.

Note: All-butter puff pastry is recommended, such as Dufours, which comes frozen; find it near the frozen fruit. Initially, thaw entire package for a few hours in the refrigerator, use what’s needed, then section out individual portions in separate freezer bags to refreeze. Reasonably-priced U.S. farmed trout is readily found in stores and sometimes goes on sale. Or, catch one yourself year-round from natural spring water ponds at Rushing Waters in Palmyra, no license required.

This recipe cooks the rice in white wine, which helps single wine drinkers use up an open bottle. The wine also adds a lovely aroma and flavor to the rice. A quick salsa tops this simple entrée to enjoy over two days (see note). Enjoy with a chilled glass of the same white wine.

The recipe is adapted from “Serve Yourself: Nightly Adventures in Cooking for One” by Joe Yonan (Ten Speed Press, 2011).