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