Simple Stone Fruit Tart

I found this simple recipe from a newspaper and it’s a perfect dessert to enjoy the sweet taste of summer. You may use any stone fruit for this recipe like plums, cherries, apricots, nectarines, peaches, etc. All these stone fruits are high in fiber and rich in vitamins A and C and low in calories.


The Simple Fruit Tart is best served warm with ice-cream as a topping. The pastry is flaky and the taste is a mix of sourness (depending on the fruit) and sweetness. I think you will like this.


  • 1/2 package frozen puff pastry, thawed
  • 2 cups pitted and sliced stone fruit (you may mix the fruit)
  • 1/4 cup sugar
  • 2 teaspoons cinnamon powder, or to taste
  • 2 tablespoons unsalted butter, melted
  • turbinado sugar, such as sugar in the raw (optional)


Click on the link below for the instructions.


Preheat the oven to 400F. Wash, pit and slice fruit and place it into a medium bowl.

IMG_7753_edited-1Mix sugar and cinnamon together in a small bowl.
IMG_7754_edited-1Sprinkle the cinnamon sugar mixture over the fruit and toss gently together.
IMG_7756_edited-1Line a baking sheet with parchment paper. Roll out the puff pastry to about 1/8-inch thick and 12 inches in diameter. Trim to make a rough circle.

Arrange fruit in the middle, leaving a border of 2 to 3 inches of pastry all around.

IMG_7759_edited-1Loosely fold pastry just over the edges of the fruit.

Brush the folded edges with melted butter. Make sure to brush butter under the pastry folds so they stay more or less together as they’re baking, as well as on top of the exposed pastry. Scrape remaining sugar-cinnamon mixture over the fruit. Drizzle the remaining butter on top of the fruit.

IMG_7760_edited-1If you like, sprinkle turbinado sugar – a coarse-grained sugar – over the butter-brushed pastry.

Bake for about 40 minutes in the preheat oven. Enjoy the bountiful harvest of summer.

6 thoughts on “Simple Stone Fruit Tart

  1. Hi Julia, pear and grape sounds great as they will be sweet instead of the sourness you’ll get from plum.

    Hi Jenny, the puff pastry is so versatile that you can fill it with anything you like.

    Hi Windy, I think the sourness from the plum came from it’s skin.

  2. Hi Suanne, I had also made a plum pie/trat last weekend, which I will post on my blog some day.

    The plum I used was the very small ones, and they are quite sweet. But I could taste the sourness on my trat. I used lots of sugar with a bit of the lemon, but I thought it shouldn’t be sour at all!? Hmm…

  3. hi suzanne,
    this fruit tart looks very goohood! that puff-pastry is so beautifully golden brown, yum (!)
    last week I made a quite similar one, which turned out to be as well very succeed (but I used pear and grapes!)
    like that you post so many pictures =)
    Greetings, Julia

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