12 people

Stone Fruit

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


  • 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 minutes
Cook Time 30 minutes
Total Time 50 minutes
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
    stone fruit tart raw

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!
    Fruit tart recipe with almond and stone fruit

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