Look at these beauties.
Don’t they look like I spent hours laboring over them? Because I didn’t. I spent all of 10 minutes before popping them into the oven.
I know not everyone is as enthusiastic as me about spending hours in the kitchen, particularly in the summer, so I’m always excited when I can post something that even the laziest (but well intentioned) of cooks would make.
This was my contribution to the last Concerts on the Square of the season this past Wednesday, which is sad because it signals that summer is more than halfway over. These tarts take advantage of the peak season of stone fruits (that’s peaches, nectarines, plums, etc) in the most simple way. Spread a little mascarpone on a sheet of puff pastry, add a couple pieces of thinly sliced fruit, and top with a sprinkle of brown sugar. Nothing more, nothing less.
And they just look so nice, they’re bound to impress.
- 1 sheet puff pastry, defrosted, cut into 12 rectangles
- ¾ cup mascarpone cheese
- 2 peaches, nectarines, or plums (or combination of these), pitted and sliced thin
- ¼ cup brown sugar
- Preheat oven to 425.
- Lay puff pastry squares on a parchment paper lined baking sheet. Using a fork, poke 4-5 holes in each square.
- Scoop 1 heaping tablespoon of mascarpone cheese into the center of each. Add 3-5 pieces of sliced fruit to each, pressing down on the mascarpone. Sprinkle a little brown sugar on each.
- Bake for 25 minutes, until puff pastry is golden brown.
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writes 2caribbean