{recipe from... h e r e}
nectarine puff pastry tarts
Ingredients:
5-inch square puff pastry sheets*, thawed
- 6 small nectarines, sliced into thin wedges
- 3 teaspoons turbinado sugar
- vanilla bean cream cheese, recipe follows
Vanilla Bean Cream Cheese:
- 4 oz cream cheese, room temp
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla paste, or 1/2 vanilla bean scraped
- pinch of fine sea salt
Instructions:
- Preheat oven to 400°F.
- Score a 1 cm border around the puff pastry square. Spread about 1 ½ tablespoons of vanilla cream cheese on each square, staying within the scored border.
- Place nectarine slices on top of cream cheese. Sprinkle ½ teaspoon of turbinado sugar over nectarine slices.
- Bake for 20-25 minutes until puff pastry is golden brown. Allow to cool slightly before dusting with powdered sugar. Serve warm or at room temperature.
Vanilla Bean Cream Cheese:
- Using a hand mixer or stand mixer, beat cream cheese and butter until smooth. Add powdered sugar, vanilla paste, and salt. Mix until thoroughly combined.
- Note:
I use puff pastry that is already cut down to 5-inch squares. You can buy a large sheet of frozen puff pastry and cut it down to your desired size.
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