Monday, August 13, 2012

simple summer tartlettes

this is not a recipe
more
an idea
of 
what can be done
with
fresh
peak of the season
fruit
simple summer tartlettes
nectarines
apricots
marzipan
puff pastry
sugar
cinnamon
line tartlette pan with puff pastry, rolled to 1/8th inch thickness.  place in the refrigerator to get nice and cold.  meanwhile, thinly slice fruit, keeping skin on.  roll out marzipan to an 1/8th inch sheet and gently lay a round into the bottom of the pastry lined tin.  arrange fruit in a thin layer on top.  sprinkle a bit of sugar and cinnamon on top (like you would salt and pepper...do not be heavy handed).  bake at 400 until the pastry is browned and crisp (about 15-20 min).
serve with vanilla ice cream or a dollop of creme fraiche.

3 comments:

  1. Oh my gosh, I did something almost exactly like that with my fresh peaches and nectarines. So, so good, isn't it?

    ReplyDelete
  2. Oh so pretty! I'm heartbroken that apricot season is over, and I ate them all before I could sneak any into a tart or clafouti.

    ReplyDelete

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