One of my fondest food memories with my Deustchen Grandmother was spending time in her kitchen making plum tarts. It was something we came to do together during summer months when stone fruit, especially plums, were ripe and ready.
As I was flipping through the July edition of Bon Apetit this weekend, low and behold, there was a recipe for our dear baked dish…and it looked, even to my sleepy Saturday eyes, to be surprisingly easy (?)! For those who cooked as a child (or read B&A regularly), you know that this is indeed a shock. What I remember as hours of rolling, kneading, slicing and sprinkling in reality probably took Grandma and I about 15 minutes!
It was a little different from my Grandmother’s recipe, but nostalgia hits deep (especially on the taste buds), so I decided to try mixing a little of what I remember from those summer afternoons at Grandmas with a modern B&A twist.
Stone Fruit Tart
What you’ll Need:
- 1 sheet frozen puff pastry (14 oz.) or any kind or pastry dough you prefer
- 3-4 red plums, apricots or peaches (we’d exclusively use tart plums), cut into 1/2″ wedges
- 1/4 cup sugar with 1 tsp. cinnamon mixed in
- 1/2 tsp. honey
- Flaky Sea Salt
What you’ll Do:
Preheat oven to 425 (or pay attention to the package directions). Roll pastry shell/dough into a 9×9 or 9×13 baking dish. Prick with fork all over. Top with single layer of stone fruit and sprinkle liberally with sugar and cinnamon mixture. Drizzle honey and flake sea salt on top. Bake according to pastry directions, usually no longer than 15-20 minutes. Enjoy!
Shoots & Letters 