Imagine a dessert so breathtakingly beautiful, it looks like a work of art and tastes like a dream. These Peach Plum Rose Tarts are not just a treat for your taste buds, but a feast for your eyes that will transform your ordinary baking experience into an extraordinary culinary adventure. With delicate, rose-shaped pastries that bloom with the vibrant colors and sweet essence of ripe peaches and plums, these tarts are about to become your new obsession.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: French
Serves: 6 tarts
Ingredients
- 1 sheet puff pastry
- 2 ripe peaches, thinly sliced
- 2 ripe plums, thinly sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine thinly sliced peaches and plums with granulated sugar, lemon juice, and cinnamon. Gently toss to coat the fruit evenly and let macerate for 10 minutes to release juices.
- Unfold the puff pastry sheet on a lightly floured surface. Using a sharp knife or pizza cutter, divide the pastry into 6 equal rectangular strips.
- Arrange fruit slices along the long edge of each pastry strip, slightly overlapping the slices. Alternate between peach and plum slices, allowing the top edges to peek out to create a rose-like pattern.
- Carefully roll each pastry strip from one short end to the other, creating a rose-shaped tart. Place the rolled tarts seam-side down on the prepared baking sheet.
- Brush each tart with beaten egg wash, ensuring complete coverage for a golden, glossy finish.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown and the fruit edges are slightly caramelized.
- Remove from oven and let cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.
- Before serving, dust the tarts with powdered sugar using a fine-mesh sieve for an elegant finish.
Tips
- Choose ripe, firm fruits for the best flavor and structure. Overly soft fruits will make rolling difficult.
- Slice fruits uniformly thin to ensure even cooking and a beautiful rose pattern.
- Let the fruit macerate in sugar for exactly 10 minutes to release juices without making the pastry soggy.
- Use a sharp knife or pizza cutter for clean, precise pastry cuts.
- When rolling, keep the edges slightly loose to allow the pastry to puff and create beautiful layers.
- Egg wash is crucial for that golden, glossy finish - don't skip this step!
- Watch the tarts carefully in the last 5 minutes of baking to prevent over-browning.
- Allow tarts to cool slightly before dusting with powdered sugar to prevent melting.
- Serve these tarts slightly warm for the most intense flavor and most impressive presentation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: g
Cholesterol: 30mg
