Peach Plum Rose Tarts
Notes
- It’s remarkably hard to arrange the fruit slices properly. If they’re wet at all the whole thing just slips apart. Drying the fruit helps.
Yield
10 tarts.
Ingredients
- 1 batch easy flakey pie dough or store bought puff pastry
- 2 large plums thinly sliced
- 2 large peaches thinly sliced - or apples, or strawberries
- 1/4 cup apricot jam
- confectioner’s sugar for dusting optional
Steps
- Preheat the oven to 400 degrees F.
- Place the fruit slices in a microwave safe bowl, and add just 2Tablespoons of water to them, cover the bowl with plastic wrap and microwave for about 3 minutes.
- The slices should be soft and malleable, alternatively, you may boil or sauté the fruits in a skillet with a tablespoon of butter and covering the skillet on low heat for about 3 minutes until they soften up. Let the fruits cool in the fridge or freezer.
- Roll out the pastry and cut it into about 10-12 strips, each 1.5 inch by 6, (the longer the strips, the more intricate the rose will look.)
- Once the fruits are room temperature or colder, take a strip of the pastry (refrigerate the remaining strips) and brush it with about 1/2 teaspoon of jam on the entire surface.
- Start arranging the fruit slices on the top half of the dough. The fruit slice should have the flesh half on the dough and the skin side of the fruit slice pointing outside, making each slice like the shape of a rainbow.
- Arrange the remaining slices overlapping and in the same manner. Do not over stack the pastry, but make sure the slices always overlap.
- When the entire half of the surface of the pastry strip is covered with fruit slices in length, take the bottom half of the pastry and fold it over the top half where the fruit is arranged, pressing slightly the pastry to make sure it sticks to the fruit.
- Take the short edge of the long pastry strip and start rolling it over as if you’re making a cylinder. Press the edges of the pastry together to seal it well and you’ve got a rose shape with the skin side of the fruit slices curling out. Place the rose tart in a standard size muffin pan cavity. Refrigerate the tart while you work on the rest.
- Bake the tarts for 15-20 minutes until the pastry is golden and the fruits are tender.
- Dust with confectioner’s sugar of desired. Serve.