This is one of the easiest pastries that you’re ever going to
make, because there is really not much baking involved, it’s really a matter of
assembly. It requires nothing more than fresh stone fruit, puff pastry, and
sugar. Yep, that’s pretty much it. I used plums because they are in season, and
I love them, but next time, if I can get my hands on some delicious peaches,
I’m going to use them. I’m sure that nectarines or apricots would work equally
as well, and if I’m feeling dangerously inventive, I may give fresh cherries a
go.
If you want to do something special for the family for their weekend breakfast, or dazzle overnight guests, just remember to put out one sheet of puff pastry from a Pepperidge Farm two-pack into the fridge before you retire in the evening. The next day take it out, cut it up, line it with the stone fruit, and bake. They are beautiful, delicious, and come on, with fresh fruit, these have to be good for you, right?
If you want to do something special for the family for their weekend breakfast, or dazzle overnight guests, just remember to put out one sheet of puff pastry from a Pepperidge Farm two-pack into the fridge before you retire in the evening. The next day take it out, cut it up, line it with the stone fruit, and bake. They are beautiful, delicious, and come on, with fresh fruit, these have to be good for you, right?
Simple Plum Tarts
1 sheet frozen puff pastry (from a 17.3-oz. pkg.), thawed
1 pound Melissa's Organic Plum Bites, pitted, sliced into wedges*
1/2 cup granulated sugar
Powdered sugar
Honey or maple syrup to drizzle
*I found that one plum made one tart
Preheat oven to 425°F.
Unfold pastry onto cutting board. You will see that it makes a triptych. Cut on those two fold lines, and then cut in half to make six 4" rectangles. Place pastry on a parchment-lined baking sheet. Top with plum slices, leaving a 1/2" border. Sprinkle each tart with 2 tablespoons of sugar. Bake tarts, until edges of pastry are puffed and golden brown, 20-25 minutes. Allow to cool and sprinkle with powdered sugar. Drizzle with honey or maple syrup just before serving.
1 sheet frozen puff pastry (from a 17.3-oz. pkg.), thawed
1 pound Melissa's Organic Plum Bites, pitted, sliced into wedges*
1/2 cup granulated sugar
Powdered sugar
Honey or maple syrup to drizzle
*I found that one plum made one tart
Preheat oven to 425°F.
Unfold pastry onto cutting board. You will see that it makes a triptych. Cut on those two fold lines, and then cut in half to make six 4" rectangles. Place pastry on a parchment-lined baking sheet. Top with plum slices, leaving a 1/2" border. Sprinkle each tart with 2 tablespoons of sugar. Bake tarts, until edges of pastry are puffed and golden brown, 20-25 minutes. Allow to cool and sprinkle with powdered sugar. Drizzle with honey or maple syrup just before serving.
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How yummy!Have a lovely day!Hugs from Brazil.Maristella.
ReplyDeleteAll things tart sounds delish to me - I made one of those savory tarts with a cream cheese base and asparagus last year and it was so good. I forgot all about it until I saw your post! Still too hot for the oven here, but Fall is def coming!!
ReplyDeleteThese are beautiful and look so festive!
ReplyDeletePattie, these plum tarts are just gorgeous! Thank you so much for sharing with us at the Whimsical Wednesdays Link Party. I've made them a feature this week. Have a great day!
ReplyDeleteLove these tarts! I told you on Instagram how they looked so cute!! Thanks for sharing with Thursday Favorite Things - I'm featuring you tomorrow! Angelina @ Petite Haus.
ReplyDeleteThis is a simple and delicious treat! Hope you are having a great weekend and thanks so much for the awesome party!
ReplyDeleteMiz Helen