Best Plum And Apricot Puff Pastry Tarts Recipes

PUFF PASTRY TART

Puff Pastry Tart image

Provided by Kelsey Nixon

Time 35m

Yield 6 servings

Number Of Ingredients 8

Ingredients

All-purpose flour, for dusting
1 sheet (1/2 a 17.3-ounce package) all-butter frozen puff pastry, thawed
3 cups fruit, nuts and/or cheese (ideal for roasting)
3 tablespoons unsalted butter, melted
3 tablespoons brown sugar
1/2 teaspoon cinnamon or other spices
1/4 cup warmed honey, if desired
Puff Pastry Variations, recipes follow

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.;
Sprinkle the cutting board with flour. Roll-out the creases.;
Unfold the pastry onto parchment paper. Using a fork, pierce a 1/2-inch border around the edge of the puff pastry. Prick the center of the pastry as well, about 10 times all over.
Arrange the fruit, nuts, and cheese on top of the pastry in a uniform manner, avoiding the border. Brush the fruit with the melted butter and top with the cinnamon and sugar. Bake 15 minutes, until the pastry is golden brown and beginning to puff.
If desired, brush the honey over the fruit and bake for an additional 5 minutes. Serve warm with fresh whipped cream or vanilla ice cream.
Puff Pastry Variations:
Apricot Plum Tart: Cut 2 plums and apricots into 1/4-inch thick slices. Arrange on top of puff pastry and brush with melted apricot preserves rather than honey.
Rhubarb Tart: Thinly slice 8-ounces rhubarb stalks on the diagonal and marinate in 1 cup orange juice and 1/2 cup sugar for 10 minutes. Strain the rhubarb, reserving the juices. Arrange the rhubarb slices on top of the puff pastry. Sprinkle with white sugar. While the pastry bakes, reduce the rhubarb juices until it becomes a syrupy glaze. When the pastry finishes, brush the pastry with the glaze.
Pear, Pecan and Blue Cheese Tart: Slice 3 cups Bartlett pears and place on the puff pastry. Top with 1/2 cup chopped pecans. After brushing on the honey, top with 1/3 cup blue cheese crumbles.

PLUM AND APRICOT PUFF PASTRY TARTS

Plum and Apricot Puff Pastry Tarts image

Categories Fruit Dessert Bake Apricot Plum Summer Gourmet

Yield Makes 2 tarts

Number Of Ingredients 8

Ingredients

a 1-inch piece vanilla bean, split lengthwise
1 tablespoon sugar
a pinch cinnamon
a 1/2-pound frozen puff pastry sheet, thawed
2 plums, cut into 1/4-inch-thick slices
2 fresh apricots, cut into 1/4-inch thick slices
3 tablespoons apricot jam, melted, strained, and kept warm
vanilla ice cream as an accompaniment if desired

Steps:

Preheat oven to 400°F.
Scrape seeds from vanilla bean with a knife into a small bowl, discarding pod, and stir in sugar and cinnamon.
On a lightly floured surface roll out pastry 1/8 inch thick and cut out two 6- by 5 1/2-inch rectangles. Arrange pastry on a baking sheet and fold edges in on all sides to form 1/2-inch borders, leaving corners unfolded. Form points at corners by twisting ends and pressing them gently onto baking sheet. On pastry arrange plum and apricot slices, overlapping them slightly, in rows and sprinkle with sugar mixture.
Bake tarts in middle of oven until pastry is golden brown, 20 to 25 minutes. Cool tarts on a rack and brush with jam.
Serve tarts warm with ice cream.