Easy Stone Fruit and Almond Tart

5 from 1 vote

This is an easy stone fruit and almond tart using puff pastry as the crust. Simply summer! That sums up this recipe in a few words. When it is blistering hot outside, and you want to create a dessert that doesn't resort to slaving away all day in the kitchen. Then this, is your go to dessert!

Puff pastry, almond cream (paste), and fresh stone fruit (plums, nectarines, peaches, pluots, apricots). That's really all there is to this recipe. It can be eaten all times of the day and and doesn't need to be made specifically for dessert, brunch would also be great. You can purchase already perfect size square puff pastry so you don't even need to worry about cutting it. Make the almond paste place in the center of the pastry, add the fruit, egg wash and almonds. Bake and your done! Here is the recipe I hope you enjoy it!

Ingredients

12 people

12 each puff pastry squares (5x5)
1 batch almond cream

Stone Fruit

3 each yellow nectarines sliced
4 each plums sliced
3 each white nectarines sliced
3 each peach sliced

Garnish

1 whole egg beaten for egg wash
1/3 cup sliced almonds

Nutritional information

Calories: 44kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 1gCholesterol: 1mgSodium: 3mgPotassium: 46mgFiber: 1gSugar: 1gCalcium: 17mgIron: 1mg

Prep Time 20

Cook Time 30

Total Time 50

Servings 12 people

For the almond cream

Place almond meal, sugar, flour, and cornstarch in a food processor and puree for 30 seconds. Then while the machine is running add the butter a few tbsp. at a time. Once all the butter is in, add the eggs again while the machine is running.
You can stop to scrape the sides if there are any clumps but once the eggs have been added you should have a really smooth and creamy almond cream.
Finish with both the vanilla and almond extract and puree for another 10 seconds to incorporate well. Take out and place in a plastic disposable pastry bag

To finish

Take two sheet pans lined with parchment paper and place 6 puff pastry squares on each pan. Take the pastry bag filled with almond cream and pipe out 1 line of almond paste down the center of the puff pastry.
Then take sliced fruit (or figs) and place on top of the almond cream. Continue the same process with all of the puff pastry squares and fruit. Take egg wash and brush around the edges of the pastry. Top with almond slices and place in a preheated oven at 425 degrees.
Cook for 20-25 minutes until golden brown. You might want to rotate and re-adjust from the bottom rack in your oven to the top rack with both pans, for even baking. Once golden brown take out and cool completely. Serve and enjoy!