These quick and simple pastries are the perfect way to enjoy that juicy summer stone fruit!
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Plum Frangipane Tarts
Ingredients
Makes 8 servings
- 1 1 pound box frozen puff pastry, thawed and chilled
- ½ cup roasted unsalted almonds
- ¼ cup granulated sugar
- 4 tablespoons unsalted butter, room temperature
- ½ teaspoon almond extract
- 2 Vital Farms eggs, room temperature
- 1 tablespoon all-purpose flour
- pinch of salt
- 2 medium plums, halved, pitted, and sliced into 1/4-inch slices
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment and set aside.
- Make the frangipane by adding the almonds and sugar to a food processor and pulsing until it’s very finely ground. Add in the butter and whip until mixture is well combined and fluffy.
- Scrape the sides of the food processor down and add the almond extract, 1 egg, flour, and salt and pulse again to combine.
- Unroll the sheets of puff pastry and cut each sheet into 4 even squares. Place them on the baking sheet about an inch apart.
- Add about 1 tablespoon of the almond frangipane to the center of each pastry square and spread over the square, leaving about a 1/2-inch border around all sides.
- Beat the remaining egg in a small bowl and brush the borders of the pastry squares.
- Arrange about 6-8 plum slices on top of the frangipane of each square.
- Bake for about 20 minutes, until the squares are puffed and golden-brown.
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