Individual Nectarine Tarts

Individual Nectarine Tarts
Photo by Martha Holmberg


  • 2 lb. ripe nectarines, pitted and cut into 1/8-inch slices
  • ¼ cup sugar
  • 4 Tbs. unsalted butter, cut into small bits
  • 2 sheets (each about 9-½x10 inches) prepared puff pastry (Pepperidge Farm works fine), thawed

Cut each pastry sheet in half lengthwise and then crosswise into quarters. Line two baking sheets with parchment and heat the oven to 425°F. Roll out each pastry rectangle until it's about 7-1/2x5 inches; don't worry about keeping it a perfect rectangle. Arrange the pastry bases on the baking sh...

View full recipe at Fine Cooking


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