This simple tart has a barely there pastry that allows summer's juiciest orchard fruits to shine. Serve with a dollop of whipped cream or a splash of Armagnac for a luxurious finish.
- Prep time 15 minutes
- Total time 40 minutes
- Portion size 8 servings
- half pkg (450 g pkg) puff pastry thawed
- 1/4 cup apricot jam
- 1 cup sliced nectarine (about 1)
- 1 cup sliced peach (about 1)
- 1 cup halved pitted cherry (about 14)
- 1/3 cup sliced plum (about 1)
- 1 egg
On parchment paper–lined rimless baking sheet, roll out puff pastry into 10-inch (25 cm) square.
Leaving 1/2-inch (1 cm) border around edges, spread 3 tbsp of the apricot jam over pastry. Arrange nectarine, peach, cherries and plum over jam. Stir remaining jam with 1 tsp water until smooth; brush over fruit.
Beat egg with 1 tsp water; brush some over pastry border. Fold up border to make lip around edge of square; brush lip with remaining egg mixture.
Bake on bottom rack in 400 F (200 C) oven until pastry is crisp and golden, about 25 minutes. Let cool slightly before serving, or serve at room temperature.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 101 mg
- Sugars 13 g
- Protein 4 g
- Calories 184.0
- Total fat 8 g
- Cholesterol 34 mg
- Saturated fat 4 g
- Total carbohydrate 25 g
- Iron 6.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 6.0
- Vitamin C 7.0