Wild Thistle Kitchen: Plum and Nectarine Puff Pastry Tarts

0
286
Pear and nectarine puff pastry tarts. Photo by Anita Parris Soule. Courtesy Wild Thistle Kitchen.

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

Ingredients

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)

Instructions

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.

Share this:

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Time limit is exhausted. Please reload the CAPTCHA.