I love the roasted flavors, colorful leaves and cool crisp air of autumn. But, I’m totally not ready for summer to be over yet. I’m loving these last few dog days (let’s hope weeks!) of summer and can’t get enough of the farmers’ market bounty.
Toasty, flaky and sweet, these pastries are piled high with fresh fruit for a quick, fruity summer treat.
Feel free to use your favorite stone fruit, apricots or peaches would make for a yummy treat too.
These tarts can be made ahead for a great party treat. Bake them up to 4 hours ahead and store them at room temperature until ready to serve.
Nectarine and Plum Tarts
Toasty, flaky and sweet, these pastries are piled high with fresh fruit for a quick, fruity summer treat.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 6 Servings 1x
Ingredients
- 1 sheet frozen puff pastry, thawed ( I use Pepperidge Farm)
- 1 medium plum, pitted, cut into 1/2-inch slices
- 1 medium nectarine, pitted, cut into 1/2-inch slices
- 1/4 cup sugar
- 1 egg, lightly beaten
Instructions
- Heat oven to 425°F. Unfold the pastry on a baking sheet as directed on the package. Cut pastry sheet into six 4-inch rectangles, place on a parchment lined baking sheet.
- With a small knife, cut a 1/2-inch border around the edge of each rectangle and prick the center with a fork. Top with fruit slices. Sprinkle with sugar and brush the dough with the beaten egg.
- Bake tarts 18 to 22 minutes or until edges are puffed and golden brown. Serve with ice cream.
Nutrition
- Serving Size: 1 Serving
- Calories: 251
- Sugar: 21g
- Sodium: 152mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 31mg
Hungry for another tart? Here are a few more…
Berry Puff Pastry from White on Rice Couple
Quick and Easy Apple Tart from The Pioneer Woman
Nutella S’mores Puff Pastry from How Sweet It Is
