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Our take on the beloved upside-down fruit tart trend starts with juicy plums and a spiced apricot jelly. But the real star of the show is the fluffy balsamic whipped cream that’s piled on top. The complex, tangy flavor of the balsamic helps cut through the richness of the puff pastry and balances the sweetness of the fruit. It’s a one-of-a-kind summer dessert that’s just as delicious as it is easy.
Ingredients
Fruit Tarts
2Tbsp.apricot preserves
1 1/2tsp. coarsely chopped fresh thyme
1/4tsp. cracked black pepper
3 medium plums or apricots, pitted and thinly sliced
1/2 (17.3-oz.) pkg. frozen puff pastry, thawed (1sheet)
1egg, lightly beaten
Balsamic glaze (optional)
Balsamic Whipped Cream
1/2cupheavy cream
2Tbsp.powdered sugar
1Tbsp.balsamic vinegar
1tsp.vanilla
Directions
Preheat oven to 400°F. Trace six 2x3-inch rectangles on a large sheet of parchment paper, spacing 2 inches apart. Flip parchment paper so tracings are facing down, but are still visible though paper. Line a cookie sheet with the marked parchment.
In a small bowl combine apricot preserves, thyme, and cracked black pepper.
Spoon 1 tsp. of the apricot mixture in the center of the rectangles on the parchment. Shingle fruit slices over the apricot mixture, using 1/2 of a plum per pastry, placing fruit skin-side down. (This give the finished tart more color from the edge of the plum skin.)
Meanwhile, unfold puff pastry on a lightly floured surface. Press seams to flatten with your fingers. Cut puff pastry into six 3 1/4 x 4 1/2-inch rectangles. Prick rectangles generously with a fork.
Place a pastry rectangle over each fruit stretching gently to cover, if needed. Press edges to the parchment to seal in fruit. Brush pastry with beaten egg.
Bake in preheated oven until golden brown, about 25 minutes, lightly covering with foil for the last 10 minutes to prevent over-browning, if needed. Place a baking sheet over the baked tarts on the parchment and invert so the tarts are fruit-side- up. Let stand for 5 minutes. Carefully peel back the parchment; if any of the fruit sticks to the parchment, use a spatula to remove them.
Meanwhile, in a medium bowl combine heavy cream, powdered sugar, balsamic vinegar, and vanilla. Beat with a mixer on medium to soft peaks. Serve warm tart with balsamic whipped cream. Drizzle with balsamic glaze, if desired.
Nutrition Facts (per serving)
| 670 | Calories |
| 41g | Fat |
| 69g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe6 | |
| Serving Size1 tart | |
| Calories670 | |
| % Daily Value * | |
| Total Carbohydrate 69g | 25% |
| Dietary Fiber 4g | 15% |
| Total Sugars 24g | |
| Protein 9g | 18% |
| Total Fat 41g | 52% |
| Saturated Fat 10g | 48% |
| Cholesterol 53mg | 18% |
| Vitamin A 113mcg | 13% |
| Vitamin C 46mg | 51% |
| Vitamin D 0mcg | 2% |
| Vitamin E 1mg | 9% |
| Folate 70mcg | 18% |
| Vitamin K 30mcg | 25% |
| Sodium 236mg | 10% |
| Calcium 50mg | 4% |
| Iron 3mg | 16% |
| Magnesium 36mg | 9% |
| Potassium 419mg | 9% |
| Zinc 1mg | 7% |
| Vitamin B12 0mcg | 4% |
| Omega 3 0g |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
- <span>Recipes & Cooking</span>
- <span>Desserts & Baking</span>
- <span>Fruit Desserts</span>
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