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 mean slaving all day in the kitchen, this is your go to dessert.  Puff pastry, almond paste, and fresh stone fruit.  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!

Stone Fruit
3 Nectarines sliced and pitted
4 plums sliced and pitted
3 white nectarines sliced and pitted
3 peaches sliced and pitted

Almond Cream
6 tbsp. of butter (room temp.)
2/3 cup of powder sugar
1 1/2 cup of almond flour
2 tsp of flour
1 tsp of cornstarch
1 large egg plus 1 egg white
1 tsp vanilla extract
2 tsp of almond extract

12 Puff Pastry squares really cold   Here 
sliced almonds
1 egg for wash

For the Almond cream,

Place almond meal and sugar in a food processor and puree for 30 seconds.  Then while the machine is running add the butter a 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.  I normally double this recipe which gives me extra laying around that I can make something else with.  But you should have enough to fill the tart with just one batch.  Place the almond cream in a plastic pipping bag and place in the refrigerator to firm up a bit (but not too cold where you can't pipe it out) .

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 and place on top of the almond cream.  Continue the same process with all of the puff pastry squares.  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 readjust from the bottom rack in your oven to the top rack with other pan for even cooking.  Once golden brown take out and cool completely.  Serve and enjoy!

stonefruit almond tarts.JPG

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