Summer Stone Fruit Tart

Our friends Dave & Katie Kiss visited us the other weekend on the way back home to Cleveland.  This tart is not only light and delicious, but it’s terrific for guests who are dairy-free!

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INGREDIENTS

1 sheet puff pastry, thawed
1 medium peach, halved, pitted, and cut into 1/4 inch slices
1 medium nectarine, halved, pitted, cut into 1/4 inch slices
1 plum, halved, pitted, cut into 1/4 inch slices
2 medium figs, cut into 1/4 inch slices
1 tablespoon granulated sugar
1/4 cup pistachios, crushed and toasted
1 Tbsp, plus more to taste balsamic glaze

 

DIRECTIONS

  • Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
  • Unroll the puff pastry onto the prepared baking sheet. Arrange cut fruit in overlapping pattern, alternating types of fruit and leaving a 1/2 inch border on the edges. Sprinkle sugar evenly over fruit.
  • Bake until the fruit is softened and the pastry is puffed and golden, about 20 to 25 minutes or according to package instruction.
  • Remove from oven and finish with pistachios and a drizzle of balsamic glaze. Serve warm or at room temperature with a scoop of good vanilla ice cream.
Dessert, Healthy, VegetarianMarie KellyMilford Kitchenplums, peaches, figs, tart, summer, stone fruit, how to make a fruit tartComment