Simple Nectarine Tarts


With the beautiful stone fruits of summer, there are so many  verysimple things you can do to enjoy and enhance their flavors.

Nectarines are my favorite, and I usually eat them raw, cold, and cut into small pieces and served with Greek yogurt and some meusli. Magnus is not a huge fan of raw nectarines or even peaches, but when I roast them in a pie or a tart, or integrate them into small tea cakes or make them into sweet jams, he loves it.

Nectarines are a good source of Vitamin C, E, and A, but also has some protein, DHA Omega 3, Iron, Choline and Potassium – all food for the body and the brain.

This recipe is really a no-fuss recipe that will take you two minutes to assemble and 15 minutes in the oven. It is not the elaborate kind of tart with cream and filling and such – I don’t even use an egg-wash on this – just a bit of crust with some ripe fruit that is roasted with a bit of brown sugar sprinkled on top. For this recipe, I use pre-made frozen French puff pastry, which is the best thing you can use as a busy mom. I don’t have time these days to prepare and turn puff pastry from scratch, and the frozen version is a great alternative.

So simple, but so good with the fruits of summer.

You can use any kind of fruit for this, and in the fall, apples and pear roast nicely as well. If you would like to dress it up for a formal dessert, it is wonderful with a dollop of crème fraiche or ice cream on the side.


Simple  Nectarine Tarts (Makes 4 tarts)

1 sheet of prepared French puff pastry (available in most frozen section of grocery stores and Whole Foods)

2 ripe nectarines

1-2 tablespoons brown sugar

1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.

2. Roll out the puff pastry, and taking a round tart cutter, cut out 4 circles from the puff pastry and lay them out on  the parchment paper.

3. Wash and cut thin slices of nectarines and place them in layers on the puff pastry, leaving a slim edge. Sprinkle with brown sugar and bake for about 12-16 minutes.



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