Summer’s fresh, juicy, plump blackberries are perfectly highlighted here by flaky, buttery puff pastry and a subtle tangerine sabayon.
If you can find ollalieberries or boysenberries, both varieties of blackberries, use them, as they are generally sweeter and juicier.
On a lightly floured board, roll the puff pastry
Line 2 baking pans with parchment paper, place the frozen puff pastry on the baking pans, and cover with inverted wire mesh baking racks.
Toss the berries, sugar, and liqueur in a bowl. Put
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