Orchard Fruit Tart

This Orchard Fruit Tart is a simple dessert made with all-butter puff pastry, necatarines, plums and peaches. This is perfect for later summer!

I had bought some puff pastry to make a Strawberry-Rhubarb Galette and knew that I wanted to make another seasonal dessert with the remaining pastry.  I love how this Orchard Fruit Tart turned out.  It not only looks pretty amazing, but it is delicious too!

I used Peaches, Nectarines and Plums to create my tart but I think next time I may add cherries and possibly apricots to the mix.  Pretty much any stone fruit should work.

Orchard Fruit Tart

Orchard Fruit Tart

Ingredients:

2-3 Cups Fresh Stone Fruit (Peaches, Nectarines, Black Plums)
1/4 Cup Brown Sugar
1 sheet, frozen all-butter puff pastry, thawed
1 Egg
1 tbsp Milk
Turbinado Sugar for Sprinkling

 

Directions: 

Mix Stone Fruit and Brown Sugar and set aside.

Preheat the oven 375 degrees F.

Line a baking sheet with parchment paper and roll out the pastry slightly.

Arrange the fruit in the centre of the pastry, leaving a 2-inch border.  (I think it looks pretty if you alternate between rows of the different fruit.)

Mix together the egg and milk to create an egg-wash.

Brush the top of the pastry with the egg-wash and sprinkle with the Turbinado Sugar.

Bake for 30-35 minutes, until the pastry is puffed and golden.

Remove from oven and set on a baking rack to cool.

 

IMG_6092

Orchard Fruit Tart

5 from 1 vote
Cook Time 35 mins
Total Time 35 mins

Ingredients
  

  • 2-3 Cups Fresh Stone Fruit
  • 1/4 Cup Brown Sugar
  • 1 sheet frozen all-butter puff pastry, thawed
  • 1 Egg
  • 1 tbsp Milk
  • Turbinado Sugar for Sprinkling

Instructions
 

  • Mix Stone Fruit and Brown Sugar and set aside.
  • Preheat the oven 375 degrees F.
  • Line a baking sheet with parchment paper and roll out the pastry slightly.
  • Arrange the fruit in the centre of the pastry, leaving a 2-inch border. (I think it looks pretty if you alternate between rows of the different fruit.)
  • Mix together the egg and milk to create an egg-wash.
  • Brush the top of the pastry with the egg-wash and sprinkle with the Turbinado Sugar.
  • Bake for 30-35 minutes, until the pastry is puffed and golden.
  • Remove from oven and set on a baking rack to cool.

 

This Orchard Fruit Tart is a simple dessert made with all-butter puff pastry, necatarines, plums and peaches. This is perfect for later summer!

 

Enjoy!

 

3 thoughts on “Orchard Fruit Tart

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating