It’s time, once again, to talk about elderberries. Back in season and growing with a vengeance on an old friend’s farm, they present me with the annual challenge of what to do with quarts and quarts of bold, earthy fruit.

Last year I featured these tiny, bluish-black berries in a colorful sweet that I’d dubbed “Elderberries and Cream.” Consisting of stewed elderberries layered between white bands of homemade, vanilla-laced whipped cream, this uncomplicated dish was perfect for elderberry fans. Unfortunately, those preferring a milder last course were better off just skipping dessert for Elderberries and Cream was a heady, strong-flavored confection.

This year I’ve opted for a treat that will satisfy a variety of tastes. Rather than only showcase elderberries, I’ve gone for all of summer’s fabulous foraged fruit—or at least all that I can pick at my friends’ farm—and made a dessert with the “fruits of the forest.” Years ago a family friend introduced me to fruits of the forest pie at the Tavern in New Wilmington, Pa. The memory of that deliciously complex slice of pie and the thought of writing a recipe inspired by several lifelong friends serve as the basis for the following Fruits of the Forest Tartlets.

FRUITS OF THE FOREST TARTLETS
Makes 12 mini tarts

2 cups blueberries
1 1/2 cups blackberries
1 1/4 cup raspberries
1/2 cup strawberries, quartered
1/2 cup elderberries
3/4 cup sugar
1 sheet puff pastry, defrosted
Whipped cream, for serving

Preheat the oven to 400 degrees Fahrenheit. Grease a 12-cup muffin tin and set aside.

Place the fruit and sugar in a large saucepan and bring them to a boil over medium-high heat. Reduce the heat to medium and allow the fruit to simmer for 10 minutes or until the berries have released their juices and have softened.

Using a slotted spoon, remove the fruit and place it in a bowl; by separating the fruit from its juices, you ensure that you won’t end up with a soggy tart crust. Bring the remaining liquid to a boil again and allow it cook until it has reduced in half and thickened, 10 to 15 minutes.

Lightly flour a clean work surface and then roll out the puff pastry with a rolling pin. You want it to be about 1/8-inch thick. Using a sharp knife, cut the pastry into 12 same-sized rectangles or squares.

Place a square of pastry into each cup of the muffin tin. It’s fine if some pastry hangs out of the cup.

Using a knife, poke holes into the bottom and side of the pastry so that it doesn’t puff up too much when baked. Place the muffin tin in the oven and bake the pastry for 5 minutes. Remove from the oven and spoon equal amounts of fruit into each lightly baked cup.

Return the muffin tin to the oven and bake the tartlets for 15 minutes or until the pastry is golden in color. Remove the pan from the oven, place it on a wire rack and allow the tartlets to cool for 10 minutes before lifting each from the pan and placing in bowls. Spoon the reduced berry sauce over the top of the tartlets. Top with whipped cream and serve immediately.