I have probably mentioned this before, but I am fortunate enough to have in-laws that live in the eastern half of Washington (the fruit growing capital of the PNW). This means that we get an annual crate-full of cherries and boxes of apples and this year in addition, we got a big bag full of plums. I love plums. And cherries. Okay, really, I love pretty much any fruit that comes with a pit inside.
And I love any all of those fruits in dessert, but when fruit is fresh right off the tree I hate to do a lot to it. These stonefruit tarts are simple to make and delicious to eat and really showcase the flavor and juiciness of the fruit. And nothing is easier than purchased puff pastry dough–I would prefer to make it myself, but with all the time and technique involved in puff pastry dough, buying it is really no contest.
Let me walk you through the basics:
- Slice the fruit.
- Overlap the fruit on rolled-out puff pastry squares.
- Bake the tarts.
- Glaze the tarts.
And that’s all there is to it. Enjoy those gorgeous stonefruit tarts. Easy peasy.
- For the tarts:
- 1 sheet prepared puff pastry, thawed
- 1 pound stone fruits, such as plums, peaches, apricots or cherries
- 10 oz. almond paste
- 1 egg white
- Granulated sugar
For the glaze:
- 1/3 cup sugar
- 1 cup apple juice, divided
- 2 tablespoons corn starch
- 2 tablespoons corn syrup (get the organic, non-GMO kind, it's better for you)
- 1. Preheat oven to 400 degrees. Start by removing the pits from the fruit and slicing thinly (or in the case of cherries, pit and slice in half) and set aside.
- 2. In the bowl of a food processor, add the almond paste and pulse a couple times to loosen. Add three tablespoons of water and pulse until the mixture is very smooth and spreadable.
- 3. On a well-floured surface, roll out the pastry until the seams are smoothed and it is thinner by about half. It’s really up to you how much you roll the dough—roll according to the size you want the tarts to be.
- 4. Cut the pastry into eighths and transfer each piece to a parchment lined baking tray (you will probably need two). Spread one tablespoon of almond paste on each piece of pastry almost to the edges. Top with overlapping slices of fruit, leaving a half inch border around each tart.
- 5. Lightly whisk the egg white with a teaspoon of water and brush around the edges of each tart. Sprinkle the whole tart with a pinch of sugar. Place the tray in the oven and bake 20 minutes until golden brown.
- 6. While the tarts bake, make the glaze. Add sugar and 1/2 cup apple juice to a medium saucepan over medium-high heat. In a small bowl, mix corn starch and remaining apple juice and add to the pan once the juice starts to lightly boil and whisk together, cooking until the glaze is thickened. Remove from heat and stir in the corn syrup.
- 7. One the tarts are baked, cool on a rack and brush with the glaze. The tarts are best served the same day, but can be stored in an air-tight container and refrigerator for a couple of days.
This is something we go back and forth on in this house all the time: are peaches and plums better squishy soft or crispy crunchy (or somewhere in between)?
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