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4 Ingredient Stone Fruit Tarts

4 Ingredient Stone Fruit Tarts
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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

4 Ingredient Stone Fruit Tarts


  • 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


  1. Thaw the puff pastry according to the package instructions.
  2. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
  3. While the pastry is thawing, thinly slice the apricots and nectarines and set aside.
  4. Lightly flour a large cutting board and carefully unfold the puff pastry. Gently roll the puff pastry into a large rectangle.
  5. Cut each puff pastry sheet into 9 squares and place them onto the baking sheet.
  6. Using a pastry brush, brush each square lightly with the egg wash.
  7. Sprinkle the sugar on each square. Top each square with an equal amount of the apricots and nectarines.
  8. Sprinkle each tart with the more sugar and a drizzle of honey.
  9. Bake the tarts for 12-15 minutes, until the tarts are golden brown and starting to become puffy.
  10. 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.

Stone Fruit Tart

Julia Jolliff

By Julia Jolliff

Julia is all about creating quick and easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. Her roots are from the Mediterranean and many of my recipes incorporate those flavors!

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