Recently my brother was here for a quick visit, he loves desserts. I had some very ripe Santa Rosa plums and lots of puff pastry in my freezer. Time for this very simple fresh fruit tart.
The hardest part of this recipe is finding frozen puff pastry in the summer. For some reason Trader Joe's thinks that puff pastry is a seasonal item. Well, I fooled them and stocked up in December. I am guessing that other stores may have different ideas about seasonality. Plus my brother claims puff pastry is not that hard to make, but for now find the frozen stuff.
I prefer to defrost puff pastry in the fridge overnight. You can also do it straight from the freezer to your kitchen counter. The box should give you tell you how long it will take.
You will want to have everything ready to work with before you unwrap the puff pastry. If it gets too warm it is hard to work with. Just chill it for a few minutes in the fridge.
Rustic Fruit Tart
Ingredients
1 sheet defrosted puff pastry
12-14 plums ( peaches, nectarines and other stone fruit work well too)
2-4 tablespoons sugar
1/2 teaspoon cinnamon
1 egg (for the egg wash)
1) Preheat oven to 400 F. Get a large baking sheet and a piece of parchment to fit it.
2) Prepare the plums, cutting slices on either side of the pit. (I describe this technique in my post about yellow plums.)
3) Make the egg wash by beating one whole egg.
4) Remove the puff pastry from the package and place it on the parchment.
5) Roll out the pastry, fold the edges.
7) Sprinkle with 1-2 tablespoons sugar and 1/2 teaspoon cinnamon.
8) Place the plums on the pastry, cut side up. Use a fork to press the edges down.
9) Sprinkle on the remaining sugar.
10) Bake at 400 F for 25 to 30 minutes.
This is best served warm and fresh from the oven. The pastry will get soft if you save it and reheat it.
This make a great breakfast served with yogurt or a not too sweet dessert served with whipped cream or ice cream.
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