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

Summer Fruit Crostata

Recipe courtesy of Ina Garten

Tropical Fruit Dessert

Recipe courtesy of Food Network Kitchen

10 Minute Fruit Tart

Recipe courtesy of Rachael Ray

Stone Fruit Cobbler

Recipe courtesy of Jamie Deen

Baked Stone Fruits

Recipe courtesy of Laura Calder

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking