Nectarine Tarts

Nectarines are hands down my favorite fruit, so you can only imagine my excitement when a new farmers stand opened up around the corner from my apartment selling nectarines, peaches, and white nectarines. A simple recipe and a huge hit among friends.

Ingredients:

1 sheet puff pastry, defrosted and cut into rectangles

4 stone fruit of your choice - I used nectarines and white nectarines for this

8 ounces of cream cheese

1/4 cup of confectioners' sugar

1 large egg yolk

1/2 teaspoon of vanilla

Pinch of salt

1 tablespoon of brown sugar

Preheat the oven to 425°F.

Line trays with parchment paper and lay the puff pastry rectangles down. Poke each rectangle with a fork four times. 

Beat together the cream cheese, confectioners' sugar, egg yolk, vanilla, and salt together until smooth. Set aside.

Thinly slice your stone fruit. I cut mine into circles and then cut them in half. 

Spread a spoonful of the cream cheese mixture onto each of the puff pastry rectangles. Layer on the stone fruit slices and sprinkle a little brown sugar over the stone fruit. Bake for 25 minutes or until the puff pastry starts to brown a little. 

A combination of this NYT Cooking Recipe and this Food52 Recipe.