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.
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• 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.