Bakers Royale

Easy Summer Stone Fruit Tart

By 34 Comments

This easy fruit tart recipe uses puff pastry as its base for simplicity. Layer with your favorite stone fruit for the perfect summer season tart. 

Yes, I’m a little early for some of the stone fruits you see in the picture below—guess you can say I’m overly excited for them and for summer. 

If you love this tart then make sure you also try my Mini Berry Tarts and my Mixed Berry Tarts. 

Easy Summer Tart via Bakers Royale

Along with that I could have thrown in all this stone fruit in a double crusted pie, rolled out a pate sucre for a galette or gone with a more traditional tart crust, but two things: (1) I was lazy (2) I wanted to test the Avocado Honey from The City Farm and needed a recipe that would not overwhelm the honey.

Let’s get this out of the way—yes, they sent me a sample. No, they did not pay me for a review. That said—I’m a fan. I love this stuff. As with most honey, it’s best enjoyed without added heat for maximum flavor, but this honey held its own in this easy summer tart.

An assortment of stone fruits including peaches, apricots, plums, and nectarines in a bowl and on a cutting board. Some fruits are whole and others have been halved with or without the pit.

There you have it—a little honey for a subtle sweetener, lemon juice for balance, puff pastry for a crust and the star of it all: a mixture of stone fruit. Summer-lazy with just four ingredients and in less than 30 minutes. 

Summer fruit tart cut into six pieces on a cutting board with a knife.

Easy Summer Stone Tart

Yield: 1 tart
Prep Time: 10 minutes
Cook Time: 25 minutes 20 seconds
Total Time: 35 minutes 20 seconds

This easy fruit tart recipe uses puff pastry as its base for simplicity. Layer with your favorite stone fruit for the perfect summer season tart.

Ingredients

INGREDIENTS:

  • 1 puff pastry sheet
  • 3 cups stone fruit, sliced
  • 3 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 egg, lightly beaten

Instructions

INSTRUCTIONS:

  1. Preparation: Heat oven to 375 degrees F. Place baking sheet in oven to heat up.
  2. Place puff pastry on parchment paper. Roll edge of puff pastry towards center to create a half inch border; set aside. In a bowl toss fruit, honey and lemon juice.
  3. Remove heated baking sheet from oven. Place puff pastry on bake sheet. Pour fruit mixture on top. Brush border with lightly beaten egg. *Optional: Sprinkle raw sugar on border.
  4. Bake for 20 - 25 minutes or until puff pastry is golden brown. Remove from oven and transfer to a wire rack to cool slightly before serving.

Notes

A few notes:

  • If you have a pizza stone, use it instead of a bake sheet.
  • Yes, pre-heating the stone or bake sheet is strongly recommended so the bottom bakes evenly with the rest of the puff pastry.
  • Use any mixture or any one stone of fruit that is in season for your area.
  • Next time I will probably add some lavender to this recipe for some added flavor.

 

© Naomi Robinson
Cuisine: French / Category: Crisps, Cobblers, Crosatas, Pies, Tarts

Comments

  1. Belinda @themoonblushbaker says

    We just had summer in Australia, so I was up in my neck with stone fruit! The use of puff pastry always means you have quick dessert. I like to think of it as a pizza and sprinkle it a crumble almond mix. The use of honey is nice touch.

  7. Eileen says

    You’re not early for stone fruit if you live in California! This tart looks beautiful, and so easy. The only problem is actually getting the fruit baked instead of just eating it all immediately…

  11. Daytona @ Outside Oslo says

    As food bloggers, it’s easy to get excited about complicated recipes, but I have to say that seeing your recipe–which is not only beautiful and mouthwatering but also simple–is refreshing. I’ll be making this one soon!

  23. Brian @ A Thought For Food says

    Girl… damn. This may be one of the finest tarts I’ve seen.

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