Plum Tartlets

I love all the fresh summer fruit at our farmer's market and tend to hone in on yellow peaches (seen here, here, and here), nectarines, or strawberries. Still, I like to sample different produce and was blown away by the plums at one of the stands this past weekend. These tartlets are a fast, easy way to showcase any stone fruit, but the plums become almost jam-like when they bake and soften. I like to cut the puff-pastry into individual portions and make each tart separately so that everyone has their own.


Plum Tartlets:

• Defrost 1 sheet of puff pastry in the refrigerator, prick all over with a fork, then cut into quarters.
• Meanwhile, thinly slice 4 medium-size plums and discard the pits.
• Arrange the slices from 1 plum of each sheet of pastry, slightly overlapping the slices to cover as much surface as possible.
• Cut a few tbsp. of butter into small cubes and dot the top of each tart.
• Sprinkle each tart with 1/2-1 tbsp. of sugar and place on a baking sheet.
• Bake the tarts in a 400F oven for 30-40 minutes, or until the pastry is golden and the plums have softened.
• Heat 1/3 c. apricot jelly and 1 tbsp. water in a sauce pan and use a pastry brush to coat the top of each tart with the mixture.
• Let cool until glaze sets, about 20 minutes.

Serves four