Individual Nectarine Tarts

Individual Nectarine Tarts
Photo by Martha Holmberg


  • 4 Tbs. unsalted butter, cut into small bits
  • 2 lb. ripe nectarines, pitted and cut into 1/8-inch slices
  • 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...

View full recipe at Fine Cooking


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