Rustic Summer Fruit Tart Recipe

Okay if I can make this so can you! I am a decent baker but making a dough from scratch is still not second nature for me. This fruit tart is so simple to make in due to the wonderful puff pastry I used. I have tried a few out there but Classic Puff Pastry Dough by Defour, is so delicious due to the fresh cream butter used in the dough. For the filling I used Farmer’s Market peaches but any stone fruit would be equally as delicious as would strawberries. My friend Brooke Larson (post coming soon with her) made delicious ones using strawberries and rhubarb.

This is so easy to make but perfect for those evenings when time is of the essence.

Ingredients:
Puff Pastry
Sliced up peaches or 2 baskets of organic strawberries
2 TBS Butter
1 TBS Cinnamon
2 TBS Sugar (any kind I used an organic granulated)
Cream to top it with

Directions:
Take out the puff pastry from the freezer and place in the refrigerator a few hours before you start. Add butter to a pan and saute peaches or strawberries until it is soft. Add the sugar and cinnamon while they are cooking. Remove from heat. As the the fruit sits and stews, unroll a pastry sheet and on a floured surface cut in a circle. Then simple fold up the ends to support the filling. Or just lie the pastry sheet flat and slice up evenly into sections. Add the peaches or strawberries to the tarts and bake on a baking sheet lined with parchment paper. Cook at 400 degrees until the pastry is golden brown. Add fresh cream and serve.

Try more recipes from The Local Rose.