Orchard Fruit Tart
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
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.
Orchard Fruit Tart
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.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Enjoy!
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
This is definitely in my taste direction, it looks so yummy and pretty too :-)
btw what is Turbinado Sugar? I’ve not heard that expression before.
It’s a type of raw sugar, you can generally find it in the same section as brown sugar, white sugar etc… :)