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
Scale
- 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
Find it online: https://www.bourbonandhoney.com/nectarine-and-plum-tarts/