All you really need for a good dessert is some good jam and a little pastry in your freezer. This follows the same principle as the Cherry Almond Tart (page 163), but makes use of Blueberry Lemon Jam (page 10). You can substitute another homemade or store-bought jam of your choice.

　　

Ingredients

1 (4 by 4-inch) square frozen store-bought puff pastry, preferably all-butter (such as Dufour brand), defrosted

　　1/4 cup Blueberry Lemon Jam (page 10)

　　2 tablespoons unsweetened, large coconut flakes

　　2 tablespoons low-fat Greek-style yogurt, whisked smooth

　　

Step 1

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

　　

Step 2

On a lightly floured countertop, roll out the pastry to about 6 inches square. Pierce the dough every 1/2-inch with a fork; this helps the pastry rise evenly. Mound the jam in the center of the dough. Lightly moisten the edges of the dough with water and pull and fold up the sides to the edges of the jam, forming pleats so the dough cradles the jam. Scatter the coconut flakes on top.

　　

Step 3

Transfer the tart to the prepared baking sheet and bake for 20 to 25 minutes, until it has puffed and turned golden brown. Remove from the oven and let cool for a few minutes.

　　

Step 4

Transfer to a dessert plate, spoon on the dollop of yogurt, and eat.

　　Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. Text copyright © 2011 by Joe Yonan; photographs copyright © 2011 by Ed Anderson. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Joe Yonan is the food and travel editor at the Washington Post, where he writes the award-winning "Cooking for One" column. Joe's work also earned the Post the 2009 and 2010 James Beard Foundation's award for best food section. He is the former travel editor at the Boston Globe. Visit www.joeyonan.com.