Puff Pastry Tart
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
45
Spice
42
Sweetness
42
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 400 degrees F
2
Line a baking sheet with parchment paper or grease with nonstick cooking spray
3
; Sprinkle the cutting board with flour
4
Roll-out the creases
5
; Unfold the pastry onto parchment paper
6
Using a fork, pierce a 1/2-inch border around the edge of the puff pastry
7
Prick the center of the pastry as well, about 10 times all over
8
Arrange the fruit, nuts, and cheese on top of the pastry in a uniform manner, avoiding the border
9
Brush the fruit with the melted butter and top with the cinnamon and sugar
10
Bake 15 minutes, until the pastry is golden brown and beginning to puff
11
If desired, brush the honey over the fruit and bake for an additional 5 minutes
12
Serve warm with fresh whipped cream or vanilla ice cream
13
Puff Pastry Variations: Apricot Plum Tart: Cut 2 plums and apricots into 1/4-inch thick slices
14
Arrange on top of puff pastry and brush with melted apricot preserves rather than honey
15
Rhubarb Tart: Thinly slice 8-ounces rhubarb stalks on the diagonal and marinate in 1 cup orange juice and 1/2 cup sugar for 10 minutes
16
Strain the rhubarb, reserving the juices
17
Arrange the rhubarb slices on top of the puff pastry
18
Sprinkle with white sugar
19
While the pastry bakes, reduce the rhubarb juices until it becomes a syrupy glaze
20
When the pastry finishes, brush the pastry with the glaze
21
Pear, Pecan and Blue Cheese Tart: Slice 3 cups Bartlett pears and place on the puff pastry
22
Top with 1/2 cup chopped pecans
23
After brushing on the honey, top with 1/3 cup blue cheese crumbles