I stumbled upon this image on Pinterest a couple days ago and knew immediately what I wanted to do with the bowl full of peaches and nectarines on my kitchen counter and the ready-rolled puff pastry in my freezer. So easy! I quickly wrote down the simple recipe and decided to make it that evening with all my little kitchen helpers. It was really a team effort – Easton helped fold the sides of the pastry and painted on the egg yolk, Quin sprinkled the sugar and helped cut the peaches, Ivy poured the honey and Marlow snuck bites of fruit while we worked. : )
Here’s the recipe:
-1 puff pastry sheet
-3 cups of stone fruit, sliced (we used peaches, nectarines, and apricots)
-3 tablespoons of honey
-1 tablespoon of lemon juice
-1 egg, lightly beaten
-granulated sugar for sprinkling
Heat oven to 190° C (375° F). Place baking sheet in oven to heat up. Place the puff pastry on parchment paper. Fold in edge of puff pastry towards center to create a half inch border; set aside. In a bowl toss fruit, honey and lemon juice. Remove heated baking sheet from oven. Place puff pastry on bake sheet. Pour fruit mixture on top. Brush border with lightly beaten egg and sprinkle sugar over the egg.
Bake for 20 – 25 minutes or until puff pastry is golden brown. Enjoy!
We ended up eating the tart before dinner because none of us had the willpower to wait!