Technique of the Week: Stonefruit Tarts

I have probably mentioned this before, but I am fortunate enough to have in-laws that live in the eastern half of Washington (the fruit growing capital of the PNW).  This means that we get an annual crate-full of cherries and boxes of apples and this year in addition, we got a big bag full of plums.  I love plums.  And cherries.  Okay, really, I love pretty much any fruit that comes with a pit inside.

And I love any all of those fruits in dessert, but when fruit is fresh right off the tree I hate to do a lot to it.  These tarts are simple to make and delicious to eat and really showcase the flavor and juiciness of the fruit.  And nothing is easier than purchased puff pastry dough--I would prefer to make it myself, but with all the time and technique involved in puff pastry dough, buying it is really no contest.

 

Let me walk you through the basics:

1. Slice the fruit.
2. Overlap the fruit on rolled-out puff pastry squares.
3. Bake the tarts.
4. Glaze the tarts.

And that's all there is to it.  Enjoy that gorgeous dessert.  You can click on the recipe to get a downloadable version to save you the effort of writing it down.  Easy peasy.

This is something we go back and forth on in this house all the time: are peaches and plums better squishy soft or crispy crunchy (or somewhere in between)?

Get the hobby room diaries in your inbox and never miss a post--click here to subscribe.

linking up with: