Summer Orchard Tart Summer Orchard Tart

Food styling by Melanie Stuparyk | Prop styling by Sabrina Linn Image by: Jeff Coulson

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



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
Share X
Baking & Desserts

Summer Orchard Tart