As we transition from summer to fall, we bid farewell to the southern heat. I love hot climates, and know I will miss the humidity and 100 degree oven, but I also welcome the shift of changing seasons. A little variety is okay, and today it is gray, overcast and very much like an autumn day. Today was my little one's first day of preschool, and I let everything feel very standard, like any other day. I kept my thoughts in the back of my mind, knowing that she is growing up, and it was apparent as I observed the maturity in her eyes as she smiled and waved as I drove away. We are light years away from the days when she clung to my legs with tears streaming down her face as she refused to let go. The teachers had to pry the poor girl off me as she sobbed.
So, to celebrate the last few dwindling days of summer, I'm featuring this Easy Summer Tart. It is so simple that I was able to bake a couple of these for my son's first birthday, and bake another during the party, because the first batch was eaten so quickly. Stone fruit is still in season, and this recipe works perfectly, as would apples and pears with a bit of cinnamon. It's all a matter of having time to thaw your puff pastry, and prepare your fruit with a little honey and lemon juice. I'm so glad I found it on Bakers Royale! Great recipe.
- 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.