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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

Orchard Fruit Tart

Cook Time: 35 minutes
Total Time: 35 minutes

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

  1. Mix Stone Fruit and Brown Sugar and set aside.
  2. Preheat the oven 375 degrees F.
  3. Line a baking sheet with parchment paper and roll out the pastry slightly.
  4. 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.)
  5. Mix together the egg and milk to create an egg-wash.
  6. Brush the top of the pastry with the egg-wash and sprinkle with the Turbinado Sugar.
  7. Bake for 30-35 minutes, until the pastry is puffed and golden.
  8. Remove from oven and set on a baking rack to cool.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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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!

 

Elizabeth Matthiesen

Tuesday 22nd of September 2015

btw what is Turbinado Sugar? I've not heard that expression before.

Liz

Tuesday 22nd of September 2015

It's a type of raw sugar, you can generally find it in the same section as brown sugar, white sugar etc... :)

Elizabeth Matthiesen

Tuesday 22nd of September 2015

This is definitely in my taste direction, it looks so yummy and pretty too :-)

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