When the weather is hitting the 80s daily, the last thing you might want to do is turn on the oven. But trust us when we say this tasty tart is 100% worth the toasty kitchen. Each bite is filled with tart peaches, airy puff pastry, and sweet raspberries.
1 sheet puff pastry (if frozen, thaw first!)
1 1/2 Tbsp fruit preserves (we suggest apricot or peach, but raspberry would also be delicious!)
3 fresh peaches, sliced into thin half-moons
1/2 cup fresh raspberries
1 1/2 tsp cinnamon-sugar
-Preheat the oven to 400° and line a rimmed baking sheet with parchment paper. Or, in a pinch, grease lightly with butter.
-Lay puff pastry on baking sheet and brush with preserves, leaving a 1/2-inch border.
-Fold the 1/2-inch edges inward on all sides.
-Arrange the peach slices in an overlapping pattern on top of the preserves, much like scales. Add as many raspberries as you see fit.
-Sprinkle cinnamon-sugar evenly over the top of the tart, then place in the oven.
-Bake about 25 minutes, or until the fruit is soft and bubbly and the pastry is a glorious golden brown.
Let tart cool briefly, then slice up to share. Fresh whipped cream optional (but recommended!)
Don’t feel up to turning up the heat in the kitchen? Stop by our bakery department for a variety of stone fruit sweets, including Apricot Coffee Cake and Mini Cherry Pie, freshly baked in-Market.
Posted on 7/25/17.