Monday, May 22, 2023

monday {menu}

 

{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:
    • Store leftover puff pastry tarts in the fridge. Reheat in a toaster oven.


  • 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.

No comments:

Post a Comment