Summer Orchard Tart

Summer Orchard Tart image Image by: Summer Orchard Tart image Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: July 2014

Ingredients

  • 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

Method

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

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Summer Orchard Tart

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