Peach & Nectarine Puff Pastry Tarts
Few times of the year are as delightful as stone fruit season. I love walking into a grocery store and seeing shelves filled to the brim with peaches, plums, cherries, nectarines, apricots, and the many hybrids of pluots/apriums/whatever else they’ve decided to combo together these days. I am a fiend for stone fruit. Naturally, that means I am also a fiend for stone fruit pastries.
As I was getting ready for my friend’s craft day this past weekend, I knew I wanted to make something with stone fruit. I was too lazy to go to the grocery store (partially because I hate the grocery store on weekends and partially because the trek to the grocery store in the summer means suffering through a toasty car ride in black leather seats), so I took a look in my fridge and freezer and decided to DIY something with the ingredients I had on hand. This resulted in one savory-inspired tart and one sweet tart using a sheet of puff pastry dough I had tucked in the corner of my freezer.
Simple, sweet, salty—what else could you possibly ask for in a dessert?
Ingredients
1 sheet of puff pastry dough (You can buy a frozen one and defrost before baking or if you’re really fancy, I suppose you can make the dough from scratch. More power to you!)
1 nectarine, thinly sliced
1 peach, thinly sliced
Lemon curd
Whipped feta spread
Honey for drizzle
Glaze with juice of half a lemon and ½ cup Powdered sugar
Egg wash with 1 egg and 1 tablespoon water, whisked
Directions
Preheat oven to 400 degrees and prep a baking sheet with a silicone baking mat.
Roll out the defrosted puff pastry into a thin 1/8 inch-thick square. Cut small rectangles (around 2×3 inches) and arrange them on the baking sheet.
On half the rectangles, spread lemon curd, leaving a half inch border, and top with nectarine slices.
On the other half of the rectangles, spread whipped feta, leaving a half inch border, and top with peach slices.
Brush egg wash on exposed borders.
Pop the baking tray in the oven for 15 minutes
When the tarts are golden, remove and let cool on a cooling rack.
Drizzle peach tarts with honey and nectarine tarts with lemon glaze.