I’m trying to take some time off “work” at the moment. The reason I’m using quotation marks is because it doesn’t really feel like work for me. However, I do need to find a slower pace for a little while. Summer is definitely the time to try and slow things down a bit, even though it stresses me out sometimes. I feel like I should be doing something all the time. Preferably something fun. I guess there’s no harm in that, but you can’t have fun every minute of every day. Therefore I find it a little calming when it rains every now and then. Gives me some time to relax.
I wanted to make something really easy for the blog too and I couldn’t imagine anything easier than puff pastry tarts with sliced stone fruit and vanilla ice cream. I used store bought puff pastry because making your own is quite time consuming. I can say that I’ve made my own puff pastry at least once in my life and that it definitely isn’t as difficult as I imagined. But for now, store bought will do.
Easy stone fruit tarts
Makes 4 small tarts
Notes on this recipe
-These tarts are really, really easy to make. The only thing that takes some time is destoning and slicing the fruit. You can use any kind of fruit for these, like plums, apricots, nectarines, peaches, cherries, apples, pears.. you get the idea.
-If you want to, you can add some extra spices to the sugar sprinkled on top of the fruit, such as a little cinnamon, vanilla or cardamom.
-The amount of fruit are approximates since this recipe is very forgiving. It depends on the size of your fruit, so make sure to get a couple of extra.
Puff pastry tarts
4 sheets puff pastry (9 x 17 cm / 3.5 x 6.5 inches)
1/4 cup (25 g) almond flour
100 g cherries (makes 1 tart)
3-4 plums (makes 2 tarts)
2-3 apricots (makes 1 tart)
1 1/2 tbsp granulated sugar
1/2 tbsp water
pinch of salt
Vanilla ice cream
Preheat oven to 200°C (390°F).
In a small bowl, beat the egg with the water and salt. Set aside.
Put puff pastry sheets on a lined baking sheet and let them thaw completely.
Meanwhile, prepare the fruit by destoning and slicing it.
Brush the edges of the puff pastry with the egg wash. Sprinkle the middle of each sheet with almond flour. Arrange fruit on top of almond flour, sprinkle with granulated sugar on top and a handful of sliced almonds if desired.
Bake for 20-25 minutes or until edges are golden brown.
Enjoy with a scoop of vanilla ice cream and some powdered sugar.