loving fresh peaches....peach tarts

Fruit Tarts

Makes 6.  This is a flexible recipe, seen as Plum Tarts with Honey and Black Pepper in the July 2014 issue of Bon Appétit magazine.  These can be baked 4 hours ahead.  Keep at room temperature. 

            1 sheet frozen puff pastry (one 14-oz. pkg. or half of a

              17.3 oz. pkg.), thawed

            1 lb. fruit (red plums, apricots, peaches, apples, pears, berries…),

              pitted (if needed) and cut into ½” wedges (leave berries whole)

            ¼ c. granulated or raw sugar

            ground or fresh spice (try black pepper for plums, nutmeg

               for apricots, cinnamon for peaches, or cardamom or ginger

               or rosemary…)

            1 Tbs. honey or maple syrup

            flaky sea salt

Heat oven to 425 degrees.  Cut puff pastry into 6 squares or rectangles, place on a parchment-lined baking sheet, and prick all over with a fork.  Top with fruit, leaving a ½” border.  Sprinkle with sugar; season lightly with the spice.

Bake tarts, rotating pan halfway through, until edges of pastry are puffed and golden brown, 25-30 minutes.  Drizzle with honey or maple syrup and sprinkle with salt just before serving.