4 Ingredient Stone Fruit Tarts
The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
Celebrate the vibrant flavors of summer with these simple Stone Fruit Tarts.
While stone fruit is often reserved for snacking, these 4-ingredient tarts are an easy way to elevate these fresh-picks into delectable desserts or a sweet breakfast pastries, especially during the peak of summer when they are at their sweetest.
The magic begins by layering your choice of stone fruit atop a bed of flaky puff pastry. This recipe features nectarines and apricots, but plums and/ or peaches would be just as delicious.
As the tarts bake to golden perfection, the flavors of the fruit intensify. To add an extra touch of indulgence, I highly suggest finishing each tart with a drizzle of honey and a sprinkle of turbinado raw cane sugar.
Why We Love This Recipe
- Heinen’s carries an abundance of stone fruit each summer. Their produce experts work with growers all over the country to ensure that their selection exceeds every standard for quality and variety.
- This recipe uses only 4 ingredients and can feature any variety of stone fruit like peaches, plums, cherries and more unique hybrid varieties, like plumcots and plumogranates.
- These Stone Fruit Tarts can be served for breakfast, brunch or as a refreshing summer dessert topped with honey, fresh herbs or a drizzle of chocolate!
Try this recipe when stone fruit is at its peak!
4 Ingredient Stone Fruit Tarts
Servings: 18 Tarts
Ingredients
- 2 sheets (17.3 oz. package) frozen puff pastry, thawed
- 1 large Heinen's cage free egg mixed with a splash of water (optional for golden brown color)
- 3-4 medium-size apricots, pitted and very thinly sliced
- 2-3 medium-size nectarines, pitted and thinly sliced
- Coarse turbinado raw cane sugar
- Heinen's honey, for drizzling
Instructions
- Thaw the puff pastry according to the package instructions.
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- While the pastry is thawing, thinly slice the apricots and nectarines and set aside.
- Lightly flour a large cutting board and carefully unfold the puff pastry. Gently roll the puff pastry into a large rectangle.
- Cut each puff pastry sheet into 9 squares and place them onto the baking sheet.
- Using a pastry brush, brush each square lightly with the egg wash.
- Sprinkle the sugar on each square. Top each square with an equal amount of the apricots and nectarines.
- Sprinkle each tart with the more sugar and a drizzle of honey.
- Bake the tarts for 12-15 minutes, until the tarts are golden brown and starting to become puffy.
- Remove from the oven and let cool for 5 minutes before transferring.
Notes: The egg wash is an important part of the process to get a beautiful golden color on the puff pastry. You can use a vegan option instead of the egg if you prefer.
