Pineapple Tarts That Melts In Your Mouth
Most of us would think freshly baked pastry are best when they are right out of the oven. But not for these pineapple tarts. They tasted way better the day after.
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TARTS
Simple Plum Tarts
This is one of the easiest pastries that you’re ever going to make, because there is really not much baking involved, it’s really a matter of assembly. It requires nothing more than fresh stone fruit, puff pastry, and sugar. Yep, that’s pretty much it. I used plums because they are in season, and I love them, but next time, if I can get my hands on some delicious peaches, I’m going to use them. I’m sure that nectarines or apricots would work equally as well, and if I’m feeling dangerously inventive, I may give fresh cherries a go.
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Strawberry Custard Tarts
Farmers markets are always a wonderful source of inspiration, and a visit to my local farmers market on Sunday was no exception. We arrived home with a wonderful bounty of beautifully sweet unwaxed apples, a bunch of beetroot, potatoes, beans, roma tomatoes, purple carrots, asparagus, strawberries and the biggest bunch of basil I’ve ever seen.
MINI PEACH BRIE TARTS
These peach brie tarts are a sweet combination of fluffy, crisp pastry dough, soft brie, and the best of seasonal yellow peaches. (Jump to Recipe)
BLOOD ORANGE EARL GREY TARTS
Blood Orange Earl Grey Tarts: little pâte brisée tart shells filled with earl grey pastry cream and topped with blood orange segments and crushed pistachios.