Unfold the pastry onto parchment paper. Using a fork, pierce a 1/2-inch border around the edge of the puff pastry
. Prick the center of the pastry as well, about 10 times all over.
Arrange the fruit, nuts
, and cheese on top of the pastry in a uniform manner, avoiding the border. Brush the fruit with the melted butter and top with the cinnamon and sugar. Bake 15 minutes, until the pastry is golden brown and beginning to puff.
If desired, brush the honey over the fruit and bake for an additional 5 minutes. Serve warm with fresh whipped cream
Puff Pastry Variations:
Apricot Plum Tart: Cut 2 plums
into 1/4-inch thick slices. Arrange on top of puff pastry and brush with melted apricot preserves rather than honey.
: Thinly slice 8-ounces rhubarb
stalks on the diagonal and marinate in 1 cup orange juice
and 1/2 cup sugar for 10 minutes. Strain
the rhubarb, reserving the juices. Arrange the rhubarb slices on top of the puff pastry. Sprinkle with white sugar
. While the pastry bakes, reduce the rhubarb juices until it becomes a syrupy glaze. When the pastry finishes, brush the pastry with the glaze
Pear, Pecan and Blue Cheese
Tart: Slice 3 cups Bartlett pears
and place on the puff pastry. Top with 1/2 cup chopped pecans
. After brushing on the honey
, top with 1/3 cup blue cheese crumbles.