Wild Thistle Kitchen: Plum and Nectarine Puff Pastry Tarts

Despite all the pumpkin spice in the air, summer isn’t over yet and I’m still taking full advantage of all the beautiful late-summer produce.

I hope you’ll give these a try. They are a great reason to always have some puff pastry hanging out in your freezer. They’re also a great reason to keep visiting your local farmer’s markets all season long, because — I promise you — summer is not over yet!

Plum and Nectarine Puff Pastry Tarts


1 sheet store-bought puff pastry, thawed

5 or 6 plums and nectarines, pitted, halved and thinly sliced

1 block of cream cheese

2 eggs

2 tablespoons honey (or sugar)

Splash of vanilla

Sugar and flaked almonds (optional)


Preheat the oven to 400. Line a large sheet pan with parchment paper and set aside.

Lay out the puff pastry on a lightly floured work surface. Using a sharp knife or a pizza cutter, cut the puff pastry into 12 equal squares. Transfer the squares to the prepared sheet pan.

Photo by Anita Parris Soule. Courtesy Wild Thistle Kitchen.

In a medium mixing bowl, mix cream cheese with 1 egg, honey and vanilla.

Beat second egg lightly with a splash of water. Brush each puff pastry square with egg wash, then dollop about a tablespoon of cream cheese mixture on top, leaving a border. Layer fruit on top of cream cheese mixture and press down gently.

Photo by Anita Parris Soule. Courtesy Wild Thistle Kitchen.

Sprinkle edges with a bit of sugar and flaked almonds if desired.

Bake for 15 to 20 minutes until crust is golden and fruit is tender.



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