Nectarine Puff Pastry Tarts
posted by Maryanne Cabrera — 17 comments
My husband claims these nectarine puff pastry tarts tastes like a better Toaster Strudel. At first I was disappointed and a bit offended. How could these tarts made with fresh fruit be compared to that thing? First of all, I’m not the biggest fan of Toaster Strudel. Growing up, I was a Pop-Tarts fiend. And to be completely honest, I still love Pop-Tarts. The frosted brown sugar cinnamon ones are still a favorite. However, I limit myself to a handful a year. (I have this healthier homemade apple cinnamon pop tart recipe!)
After finishing off one puff pastry tart in less than 90 seconds, Alex proceeded to explain. His comment was actually a compliment. He loves Toaster Strudel’s flakey crust and gooey filling. The flakey puff pastry with the tasty vanilla cream cheese and sweet fruit reminded him of happy childhood breakfasts.
I always have a stash of frozen puff pastry sheets in the freezer. They’re a super versatile and easy to use product. I buy them precut in 5-inch square sheets. If you buy the larger sheets, simply cut the puff pastry to your desired size. You can also bake a larger puff pastry tart and slice into servings afterward.
Start by defrosting the frozen puff pastry sheet. Use a knife to score a border about 1 centimeter away from the edges. Be careful not to completely cut through the puff pastry sheet. Spread the vanilla cream cheese within the scored border. Top with nectarine slices and sprinkle with a little bit of turbinado sugar. I sliced the nectarine very thin, but you can slice it thicker if you prefer. Pop them in a hot oven and within 30 minutes you’ll have a delicious home baked treat that rivals those baked goods from your favorite coffee shop.
Asides from nectarines and other stone fruits, this recipe works well with sliced strawberries or apples. A few years ago I made a similar version with blackberries and honey cream cheese.
Nectarine Puff Pastry Tarts with Vanilla Bean Cream Cheese
Yield: six 5-inch square pastries
- 6-8 small nectarines, sliced into thin wedges
- 3 teaspoons turbinado sugar
- 4 oz cream cheese, room temperature
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla paste, or 1/2 vanilla bean scraped