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.
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.
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.
- 1 puff pastry sheet
- 3 cups stone fruit, sliced
- 3 tablespoons honey
- 1 tablespoon lemon juice
- 1 egg, lightly beaten
- Preparation: Heat oven to 375 degrees F. Place baking sheet in oven to heat up.
- 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.
- 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.
- 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.
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.