Orchard Fruit Tart
Cook time
Total time
  • 2-3 Cups Fresh Stone Fruit
  • ¼ Cup Brown Sugar
  • 1 sheet, frozen all-butter puff pastry, thawed
  • 1 Egg
  • 1 tbsp Milk
  • Turbinado Sugar for Sprinkling
  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.
Recipe by Life Love Liz at https://www.lifeloveliz.com/2014/06/14/orchard-fruit-tart/