HELLO! This tart is screaming “EAT MEEEEE!!” It’s just so simply delish. And these stone fruits are coming out for the season which is the best, I tell you. Peaches are one of my very favorite fruits but you can’t make an unripe peach ripe no matter how hard you try. You just have to find a peach that’s so ripe and drips on your arm and coats your face with fresh peach juice. The best. I used to put peaches in my rice krispies and that was a close second to eating a peach alone (by itself, but also without company). You should try it sometime, though. It’s the perfect addition to plain, puffy cereal.
Easy Fruit Tart
Adapted from Bakers Royale
1 puff pastry sheet, thawed
2 plums, thinly sliced and halved
1 nectarine, thinly sliced and halved
1 peach, thinly sliced and halved
3 Tbsp honey
1 Tbsp fresh lemon juice
1 egg white, slightly beaten
Heat oven to 375 degrees.
Place puff pastry on parchment paper and roll edges to create 1/2 inch border.
In a bowl, toss fruit with honey and lemon juice.
Place fruit on puff pastry. Coat the border with egg white and sprinkle sugar on top.
Bake for 20-25 minutes until crispy and slightly brown.
Note: This recipe originally calls for more fruit, which I would do next time. I misgauged the size of the puff pastry and just felt like making a pattern instead! Add an apple or another peach or something!