Recipe courtesy of Claire Robinson
Total:
40 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Unfold the puff pastry sheet and, using a rolling pin, lightly roll the pastry out. Using a sharp knife, cut out a 10-inch round, using a dinner plate as a guide. Transfer the round to a tart pan with a removable bottom.

Sprinkle 1 tablespoon sugar on the bottom of the tart and arrange the fruit wedges over the sugar, packing them in tightly and making 1 big circle. Sprinkle with the remaining 2 tablespoons sugar and with the sliced almonds. Bake until the edges are golden brown, 25 to 30 minutes. Cool on a rack.

Just before serving, heat the apricot jam with 2 tablespoons water in a small pot over moderate heat. Using a pastry brush, paint the tart with the melted jam.

BYOC: Trying serving this with your favorite stone fruit ice cream, such as peach, or with freshly whipped cream.

IDEAS YOU'LL LOVE

Mixed Fruit Tart

Recipe courtesy of Gale Gand

Spiced Stone Fruit Chutney

Recipe courtesy of Claire Robinson

Roasted Stone Fruit

Recipe courtesy of Kelsey Nixon

Baked Stone Fruits

Recipe courtesy of Laura Calder

Stone Fruit Pouches

Recipe courtesy of Alton Brown

White Stone Fruit Sangria

Recipe courtesy of Food Network

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking