Puff Pastry Fruit Tarts

An elegant dessert you can make in no time. You'll want to make these tarts again and again.


1 pound package frozen puff pastry, thawed (found in freezer section of your grocery store)

4 peaches peeled and sliced 1/4 inch thick

4 plums unpeeled, sliced 1/4 inch thick


8 pinches dried cinnamon

vanilla ice cream, if desired

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Serves: 8Preheat oven to 400°.Gently roll out each pastry sheet on a lightly floured surface to measure 11 X 12 inches. Cut each sheet into four sections. Place on two baking sheets. Fold edges in on all four sides to form a 1/2 inch border. Pinch at corners to seal.Arrange fruit by alternating peach and plum slices in rows, overlapping slightly. Drizzle each tart with 1 tablespoon of honey and sprinkle with a pinch of cinnamon.Bake tarts in the middle of oven until pastry is golden brown, 20-25 minutes, watching carefully. Cool tarts on rack. Serve warm, topped with vanilla ice cream.Use any combination of seasonal fruit. In summer, use blueberries, raspberries, apricots or nectarines. Fall and winter try apples or pears.