Puff-Pastry Tarts with Stone Fruits and Frangipane
You can make smaller tarts with extra puff-pastry dough after cutting: Use two or three pieces of stone fruit and bake about 20 minutes. The leftover frangipane, or almond mixture, is a great addition to French-toast batter.
- Total Time:
- Yield: Makes 6
Photography: GENTL & HYERS
Source: Martha Stewart Living, July/August 2016
- 1/2 cup blanched whole almonds
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, softened
- 2 large eggs, room temperature
- Pinch of coarse salt
- Pinch of ground cinnamon
- Unbleached all-purpose flour, for dusting
- 1 sheet frozen puff pastry, preferably all-butter, thawed
- 1 pound assorted stone fruits, such as apricots, peaches, nectarines, and plums, pitted and cut into 1/2-inch slices
- 2 tablespoons turbinado sugar, such as Sugar in the Raw
- Unsprayed fresh edible flowers, such as micro marigolds (available at farmers' markets and gourmetsweetbotanicals.com), for serving (optional)
Pulse almonds in a food processor until finely ground. Add granulated sugar, butter, 1 egg, salt, and cinnamon; process until smooth.
Preheat oven to 400 degrees. Whisk remaining egg with 1 tablespoon water. On a lightly floured surface, cut pastry into 6 four-inch-squares and transfer to a parchment-lined baking sheet. Brush edges of pastry with egg wash. Spread 2 teaspoons almond mixture in center of each square; top with 4 pieces fruit. Sprinkle each tart with some turbinado sugar.
Bake until tarts are golden brown and fruit has softened, 22 to 25 minutes. Let cool on a wire rack, 20 minutes. Sprinkle with flowers; serve.