Puff Pastry Tart

TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
YIELD: 6 servings
LEVEL: Easy

ingredients

  • All-purpose flour, for dusting
  • 1 sheet (1/2 a 17.3-ounce package) all-butter frozen puff pastry, thawed
  • 3 cups fruit, nuts and/or cheese (ideal for roasting)
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon or other spices
  • 1/4 cup warmed honey, if desired
    • Puff Pastry Variations, recipes follow
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.
      Sprinkle the cutting board with flour. Roll-out the creases.
      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 or vanilla ice cream.

      Puff Pastry Variations:

      Apricot Plum Tart: Cut 2 plums and apricots into 1/4-inch thick slices. Arrange on top of puff pastry and brush with melted apricot preserves rather than honey.

      Rhubarb Tart: 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.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      5

      Newest Ratings and Reviews

      Read all 3 reviews

      • on September 23, 2013

        Flag

        Great and easy .

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on September 11, 2012

        Flag

        Excellent flavor and not too difficult to make. We love Kelsey and it's fun to see Robbie in one of her programs as well. The French pictures were especially interesting.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on May 03, 2011

        Flag

        this is my go to dessert recipe. my husband asks for it often usually for Sunday Dinner. wonderful fresh pears are our favorites and apples are great as well. our friend, Clifford, is a beekeeper so we get fresh raw honey and it is a wonderful glaze. it's appearance on the table is elegant but it never stays around for long. make it, serve it with freshly whipped cream and dust lightly with powdered sugar and cinamon. yummmmm!

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Taco Trip

      Get Cooking Channel on your TV.