Tested till perfect Summer Orchard Tart
Summer Orchard Tart
Photography by Jeff Coulson

Summer Orchard Tart

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.

By Melanie Stuparyk and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2014

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 40 minutes
  • Portion size 8 servings


  • Half pkg (450 g pkg) Half pkg (450 g pkg)frozen butter puff pastry, thawed
  • 1/4 cup 1/4cupapricot jam
  • 1 cup 1cupsliced nectarinenectarines, (about 1)
  • 1 cup 1cupsliced peach, (about 1)
  • 1 cup 1cuphalved pitted cherrycherries, (about 14)
  • 1/3 cup 1/3cupsliced plumplums, (about 1)
  • 1 1eggeggs
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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 Information per serving: about

cal 184 pro 4g total fat 8g sat. fat 4g
carb 25g dietary fibre 2g sugar 13g chol 34mg
sodium 101mg potassium 145mg


calcium 1 iron 6 vit A 6 vit C 7
folate 4
This recipe is featured on Canadian favourites: 31 delicious Canadian-inspired recipes
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