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Individual Nectarine Tarts

in Diana's Recipe Book

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Servings: Makes 8 Individual Tarts

2 sheets (each about 9-1/2x10 inches) prepared puff pastry (Pepperidge Farm works fine), thawed

2 lb. ripe nectarines, pitted and cut into 1/8-inch slices

1/4 cup sugar

4 Tbs. unsalted butter, cut into small bits

Cut each pastry sheet in half lengthwise and then crosswise into quarters. Line two baking sheets with parchment and heat the oven to 425°F.

Roll out each pastry rectangle until it's about 7-1/2x5 inches; don't worry about keeping it a perfect rectangle. Arrange the pastry bases on the baking sheets, and fold up the two long edges of each base to make about a 1/2-inch border. Arrange the sliced fruit down the center of each rectangle, sprinkle with sugar, and dot with butter. Bake in the hot oven until the pastry is deep golden brown on the bottom and the fruit looks slightly browned around the edges, 20 to 30 min. Serve warm.

For this simple-to-make tart, you can use purchased frozen puff pastry if you don't want to make your own.

Source: DianasDesserts.com
Date: July 6, 2002

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