I’m holding onto summer, the best way I know how. To eat an abundance of in-season fruits and veggies and turning them into some of the easiest desserts ever, simple and delicious.
You don’t need a lot here, grab your favourite fresh fruits and some puff pastry and you’re ready to go!
This is a basic recipe for in season Ontario nectarines, sweet black mission figs and raspberries. You can’t go wrong with any combination. Enjoy! 🙂
Puff Pastry Tarts:
1 sheet of puff pastry, thawed
3-4 nectarines, sliced
5 black mission figs, sliced
1/4 cup raspberries
1/4 cup blueberries
Raw sugar for
Maple syrup (for the glaze)
Preheat oven to 425° F
Line a baking sheet with parchment and place the puff pastry on top. With a sharp knife, section the sheet into 3 long rectangles.
Score the edges and top 2 rectangles with the sliced nectarines and raspberries or blueberries in desired pattern.
Arrange the sliced figs on the third and scatter with raspberries.
Sprinkle raw sugar over the top and bake for approx 25 minutes or until golden and the pastry has risen.
Glaze the top of the tarts with the maple syrup with a pastry brush. Slice into pieces just before serving or when fruit has set.
Top with fresh whipped maple cream or serve with a scoop of vanilla bean ice cream. Enjoy! 🙂
*optional ~ you can brush the base of the pastry with your favourite jam before topping with fruit.
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