1 Apt. 2B Baking Co.: Simple Stone Fruit Tartlets

Monday, July 30, 2012

Simple Stone Fruit Tartlets

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Take a trip to the market and pick up the most luscious stone fruit you can find, but let it sit on your counter in a bowl for a few days, admire it, arrange it, enjoy its sweet smell. Then, when it is ripe and juicy and in danger of bruising, slice it up and make a tart.

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Heck, make a whole bunch of little tarts to share with your friends. Pretend you're Swedish and invite everyone over for fika. I don't know about you, but sharing a cup of coffee and a few bites of something sweet and buttery sounds like a perfect little break in the day to me, but it's summertime so let's keep it nice and easy. Less than 5 ingredients easy.

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stone fruit tart

Roll out some pastry, maybe homemade (maybe not) make sure that it is made from butter and only butter (til death do us part). Cut it into little squares or rectangles or circles if you want, just make sure the pieces are large enough to cradle half of an apricot or a few slices of fuzzy peach. Sprinkle the whole mess with sugar, bake until golden, and enjoy the simple goodness of fresh fruit in a buttery crust.

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If you've never tried making your own puff pastry, give it a go with rough puff pastry. It takes a little time, but it's not too difficult and the final product will make you feel like a pastry genius. Plus, when your freezer is stocked with a few sheets of the good stuff, it makes recipes like this a cinch to pull together on the fly. The recipe below makes quite a bit and just think how fancy you'll feel when you tell your pals you made it yourself.

What you'll find below is more formula than recipe, easily adaptable to stone fruit in the summer and apples and pears in the fall and winter. Add some spices or serve these tarts with whipped cream, they're good any way you slice it (pun intended).

Simple Stone Fruit Tartlets
inspired by Not Without Salt
yield 18-20 tartlets (depending on size)

It's super important that you make these tarts with very cold pastry and a very hot oven. I've made them a few times now and had the greatest success baking the pastry when it was just shy of frozen. The ones pictured above were baked in an oven that wasn't quite hot enough and while they were delicious, the next batch was quite a bit flakier.

1/2 recipe rough puff pastry (recipe and photo tutorial here) OR 1 sheet store bought puff pastry (all butter please!)
Assorted stone fruit, a pound or so
 - 1 apricot will yield 2 tartlets
 - 1 small peach will yield 3 tartlets
 - 1 small nectarine will yield 3 tartlets
about 1/3c crunchy sugar: turbinado sugar works great, as does organic cane sugar which is generally a bit coarser than granulated sugar, vanilla sugar works well here if you have it
1 egg or 2T milk, cream or even water
Confectioner's sugar to finish (optional)

Preheat oven to 400ยบ

1.  On a lightly floured surface, roll out the puff pastry to a 1/4'' thickness. With a knife or pastry cutter, cut the pastry into 2 1/2''-3'' squares or circles (they don't have to be perfect, this is supposed to be easy!). You want them large enough to fit half of an apricot or about 1/3 of a piece of stone fruit. Place the cut squares on a parchment lined baking sheet and put them in the freezer for at least 20min while you prepare the fruit.
2. For apricots: gently tear them in half. For peaches and nectarines: remove the pits and thinly slice the fruit into 1/8'' slices. Try to keep the halves together while you are slicing them, it will make it easier to fan the slices on top of the tarts.
3. Remove the puff pastry from the freezer and brush with a beaten egg (or milk or cream or water in a pinch), sprinkle with sugar, and place the the apricot halves or fanned slices of peaches or nectarines on top. Finish the fruit with another light sprinkle of sugar (if desired) and slide the pan into the oven. Bake until the puff pastry is golden brown and the fruit has softened, 15-20 minutes. Serve warm or room temperature. Dust with confectioner's sugar if desired.

stone fruit tarts_3 stone fruit tarts-6 Bonus watermelon smile. Because it's summertime.

17 comments:

  1. oh my stars! these look delicious. i must eat these.

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  2. Gorgeous!! Really, these photos are just beautiful. I'm obsessed with peaches right now - just eating them plain, out of the bowl, but this looks like a nice little treat I should whip up. Also, hearts to the watermelon smile. :)

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  3. They look delicious! Your tartlets are amazingly pretty...I love working with puff pastry. I buy the readily available ones in the grocery but I am always up for the challenge of homemade puff pastry. Always fun to make.
    Anyhoo, we have just recently launched a food photo submission site, http://www.yumgoggle.com/gallery/ that allows you to showcase all your great work and share it with all of our visitors. Your phenomenal photos have caught our attention. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! (sorry for the blatant shameless plug)!

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  4. These were seriously the most knock-your-socks-off pastry I have ever eaten Yossy. You constantly blow my mind at what you can do with a little sugar and butter! I recommend sitting down before you bite into one of these, you know, just in case.

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  5. These tartlets are gorgeous! Beautiful photos!

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  6. Til death to us part!! Love your hopelessly devoted relationship to butter, lady. I want to reach right through my screen and eat all of those sweet little tarts. Gorgeous.

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  7. Seriously inspiring! Do you know whether rough puff would work with some almond meal swapped in for flour? I've never made puff pastry and it seems like it's more about the technique, but just curious if you know. Can't wait to see what's next!

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    1. Thanks Kari! I have never tried to make rough puff with anything but all purpose flour, but I imagine subbing in a little almond meal would work. I think the dough might be a little heavier/more coarse because of the fat and texture of the meal so it probably wouldn't puff as much, but I really don't know. Now I'm really curious to see what would happen, make sure to report back if you try it. I think I am going to sub in some whole wheat pastry flour in my next batch. I'll be sure to share my results.

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  8. These look utterly beautiful. I adore stone fruits although they always seem to disappear from the fruit bowl before I can bake with them!

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  9. Gorgeous gorgeous photos Yossy. I bet these tasted incredible, knowing you. x.

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  10. Gorgeous photos! Wow! Lovely little tarts. Love the watermelon smile too.

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  11. They look like little sculptures, very pretty!

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  12. A perfect ode to summer! The lush and juicy peaches and watermelon are sparkling with summer sunshine, a very sweet post!

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  13. Yes, please. Pinning immediately!

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  14. These look divine! I made something similar a few weeks ago, they're so simple & quick to make yet they just look so beautiful when they're done. Everyone who I served them to was so impressed.. I kept thinking, "If you only knew these took no time at all!"

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