When life gives you peaches, make pie and tarts. Our little peach tree which we just planted last fall surprised us with fruit this summer. So some of them are going in these rustic easy dessert with plums and apricots.
Easy and Quick Tarts
What makes this recipe easy is the puff pastry I used is store-bought and theycome in precut squares. Let the frozen puff pastry thaw in the fridge for 30 minutes. Take it out when you are ready to assemble the tart. No need to roll out the dough. The tarts bake quickly in 25 minutes. When it’s ready, you bite into these crispy thin shards of flaky pastry layers.
Pick fruit that is not too soft. It should have a slight give when you put pressure on it with your finger. There is also no need to peel the fruit here. Just cut them in half, then pull out the pit and slice them with the same thickness.
Of course you can opt to use one kind of stone fruit if you prefer. I happen to have plums and apricots given by a friend so I might as well add them in. Using different stone fruits make for a delicious variety.
When using fresh fruit, the juices become runny so I added a little cornstarch to thicken it. A dash of nutmeg and a little sugar gives it great flavor. A drizzle of honey along with tiny cubes of butter on top caramelizes as it bakes.
These mini tarts are so delicious by itself, or top it with fresh sweetened whipped cream or vanilla ice cream. Also, they are a good grab-and-go snack. Once you start eating it, it’s hard not to go for another one!
Easy Mini Tarts with Peach, Plum and Apricot
Easy and quick to make mini tarts with peach, plum and apricot. Great way to use summer fruit in season.
Let frozen pastry dough thaw in the fridge for 30 minutes. Preheat oven to 400F degrees. Meanwhile, in a small bowl mix the sugar, flour and nutmeg together. Set aside. In another bowl, whisk the egg and 1 tsp water until well blended. Set aside.
Cut fruit in half lengthwise and remove the pit. Slice fruit to about 1/4 inch thick. Set aside in a bowl.
Line a large baking sheet with parchment paper. Lay pastry dough squares on the baking sheet with 1 to 2-inch space in between them. Prick the bottom of the dough with a fork. Brush the edges of pastry (about 1/4 inch) with egg wash. With floured hands fold the 4 edges of each pastry square and press to seal.
Add the sugar mixture with the fruit and toss together until fruit is coated. Arrange fruit slices inside the pastry. Drizzle each with about 1 tsp honey and dot with 2 cubes of butter. Brush all edges of pastry with egg wash.
Bake the tarts in the preheated oven to 400F degrees for 25-28 minutes until golden brown. Serve plain, or top with whipped cream or vanilla ice cream.