An impressive, yet easy fruit tart for the summer months featuring nectarines and plums.
This weekend, the market was abundant with beautiful, sweet nectarines and juicy red plums wherever we turned so for this week’s Farmer’s Market Sunday post, I simply had to share a recipe that showcased these vibrant stone fruits.
I don’t know about you, but when it’s hot outside and one of those lazy summer days, I want to spend as little time in the kitchen as possible. So when I was trying to figure out what to do with the fruit, I wanted something simple, yet elegant in presentation because this tart was made for a get together my aunt was hosting.
Immediately my mind went to summer fruit tarts. Not so much a fresh fruit tart with a shell, custard, and a variety of fruits with a glaze on it, but something a little different.
There is an absolutely stunning plum tart I saw in Thomas Keller’s Bouchon Bakery Cookbook that I have been drooling over, but it was pretty intensive and like I said, I wanted to make an easy fruit tart.
(Plus, if you can’t tell by the countertops in the pictures below, but I’m not in my own kitchen. I’m actually in my Aunt’s kitchen, and while fully stocked with equipment, I wanted to keep the mess to a minimum. You couldn’t tell it was a different kitchen? Oh, okay.)
It’s extremely easy to make this summer fruit tart with the help of frozen puff pastry dough. I try to keep a box of this in my freezer just because it’s such a versatile dough that can quickly be made into appetizers, main courses, and desserts. Perfect for last minute, easy entertaining!
To make this easy fruit tart, start by thawing the pastry. Then roll it out a bit on a floured surface if needed to fit the width of the tart pan, put it in a tart pan (with a removable bottom like this one) and trim off edges by running the rolling pin across the pan edge.
Return to the fridge for at least 15 minutes to firm up again. (Scraps can be used to make what I like to call “baker treats” – make a mini rustic tart with irregularly sliced fruit or, my favorite: brush with the egg wash and sprinkle with cinnamon and sugar).
If you don’t have a tart pan, that’s okay! You can just use the unfolded square of puff pastry, fold the edges over 1/2 an inch to make a rim, arrange the fruit and bake it on a cookie sheet with parchment paper. Another option is to make a rustic tart by piling the fruit on top and folding the edges in. This is what I was originally planning to do until my aunt wanted me to use her tart pan that has never been used. Note to self: come up with more recipes using tart pans!
While the dough is hanging out in the fridge, preheat the oven and slice your fruit thinly.
After the dough has finished firming up in the fridge, lightly sprinkle the bottom with sugar and flour then simply arrange your fruit.
I’m not going to lie, arranging the fruit was the part I was excited for and dreading at the same time… but it was actually really easy!
About 1/4 inch in from the edge (to allow the pastry dough to puff) start laying down the slices so they slightly overlap. Do the same with the next row, but instead lay them down in the opposite direction, overlapping the rows slightly. Then finish the center in the opposite direction again.
See? It wasn’t that hard. Now stand back and admire your handiwork (or like me, take a bunch of pictures – or else it never happened).
Brush egg wash around the outer crust. Sprinkle the top and crust with 5 tablespoons sugar, pop it in the oven, and when the edges puff up and turns golden brown, it’s ready!
It tastes best served warm with vanilla ice cream or fresh whipped cream. Can you just imagine the melty drips spreading across your tart slice? Yum!!
This recipe also lends itself well to any combination of other stone fruits like peaches, apricots, pluots, even cherries! Just adjust the sugar depending on the sweetness of the fruit. If you want to add berries, I recommend adding them after the tart is baked so it doesn’t disintegrate. You could even use apples with some cinnamon in the fall for a fantastic fall tart.
After the recipe, don’t forget to check out tips to make this even easier for entertaining!
- 1 sheet frozen puff pastry, thawed in fridge ovenight or on counter 20-30 minutes.
- 3-4 large nectarines
- 5-6 red plums
- 6 tablespoons sugar
- 1 tablespoon flour
- 1 beaten egg (for egg wash)
- Tart pan with removable bottom
- Unfold puff pastry dough onto lightly floured surface. Sprinkle top of dough lightly with flour (to prevent rolling pin from sticking and roll out dough to fit your tart pan. Transfer to pan and trim off excess by running rolling pin along edge of pan. Place in refrigerator to chill for at least 15 minutes.
- In the meantime, preheat oven to 400 degrees fahrenheit.
- Slice nectarines and plums thinly.
- Remove pan with puff pastry from the refrigerator. Sprinkle the flour and 1 tablespoon sugar on the bottom of the dough.
- Arrange fruit on top of flour/sugar starting from the outside edge (start first row of fruit ½ inch in to allow pastry to puff), alternating the rows of fruit and overlapping slightly to create design.
- Brush beaten egg around exposed dough. Sprinkle remaining 5 tablespoons sugar over top of fruit.
- Bake for about 30 minutes or until crust has puffed and reached a golden brown.
- Serve warm or cold. Delicious with fresh whipped cream or vanilla ice cream.
Tips for easy entertaining:
- Assemble it up to 8 hours ahead and just bake it before guests arrive. Follow the recipe up until you have to bake it. Then cover tightly in plastic wrap and keep in refrigerator. Preheat oven when ready to bake, remove plastic wrap and place directly in oven.
- Make individual tarts. Cut puff pastry into squares, sprinkle flour and sugar, then arrange fruit on it, making sure to leave a 1/2 inch border around the edge. Brush with egg wash, sprinkle with sugar, and bake until edges are golden brown.
- You can also use other tart pans such this Rectangular Tart/Quiche Pan and arrange the fruit in alternating rows for a more modern presentation.
I hope you try this recipe sometime. It will wow your guests every time and you don’t have to tell them how easy it was!
If you do try the recipe, I’d love to hear how it went! Also let me know if you have any questions!