Puff Pastry Plum and Pear Tart: Week 3 September 2019

Prep Time: 25 mins   Total Time: 40 mins   Serves: 8 servings

Ingredients:   seriouseats.com

1 (12-ounce) piece puff pastry

4 tablespoons sugar

1/2 teaspoon cinnamon

3 tablespoons (1 1/2 ounces) unsalted butter, melted

2 medium red plums (4 ounces each), pitted and cut into 1/2-inch wedges

2 medium bartlett pears, pitted and into 1/2 inch wedges


Adjust oven rack to middle position and preheat to 400°F. Line baking sheet with parchment paper. Roll out puff pastry to a 1/4-inch thick, 15- by 6-inch rectangle. Trim edges with sharp knife and cut into 4 rectangles approximately 3 1/2- by 6-inches each.

Place puff pastry rectangles on prepared baking sheet. Stir sugar and cinnamon in small bowl until combined.

Brush puff pastry rectangles with some of the melted butter and sprinkle surface with half of cinnamon sugar. Arrange plum wedges in center of rectangles, slightly overlapping them and leaving a roughly 1-inch border around edges.

Brush plums with remaining melted butter and sprinkle remaining cinnamon sugar all over tarts. Bake until plums are soft and pastry is puffed and golden brown, about 20 minutes. Let stand for 5 minutes, then transfer to wire rack to cool. Serve warm or room temperature.

Note: Can substitute plums and pears for fruit like apples, peaches and decorate the tart as you wish.


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