Rosemary and Spice Pluot Tarts
PreparationRemove one sheet of puff pastry from the freezer and set aside at room temperature to thaw (or according to package directions).
Preheat oven to 400 degrees F.
Cut the pluots in half and then cut into very thin slices.
Cut sheet of puff pastry into 9 equal rectangles. I use a pastry wheel cutter (pizza cutter works too) to make it easier! With a fork, prick the center of each rectangle a few times.
In a bowl, combine brown sugar and spices and mix well. Set aside.
Arrange the pluots on each rectangle. I use 4 sliced per rectangle. Sprinkle brown sugar mixture over the plums.
Beat the egg in a small bowl. Brush over the puff pastry around the plums. Sprinkle with turbinado sugar.
Sprinkle rosemary leaves over plums and bake for 15-18 minutes, until the pastry is golden brown.
Let cool and enjoy!!
Preheat oven to 400 degrees F.
Cut the pluots in half and then cut into very thin slices.
Cut sheet of puff pastry into 9 equal rectangles. I use a pastry wheel cutter (pizza cutter works too) to make it easier! With a fork, prick the center of each rectangle a few times.
In a bowl, combine brown sugar and spices and mix well. Set aside.
Arrange the pluots on each rectangle. I use 4 sliced per rectangle. Sprinkle brown sugar mixture over the plums.
Beat the egg in a small bowl. Brush over the puff pastry around the plums. Sprinkle with turbinado sugar.
Sprinkle rosemary leaves over plums and bake for 15-18 minutes, until the pastry is golden brown.
Let cool and enjoy!!