Guest guest Posted February 2, 2003 Report Share Posted February 2, 2003 * Exported from MasterCook * Individual Nectarine Tarts Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sheets Prepared Puff Pastry -- (Pepperidge Farm works fine) (each about 9-1/2x10 inches) thawed 2 lb. ripe nectarines -- pitted and cut into 1/8-inch slices 1/4 cup sugar 4 Tbs. unsalted butter -- cut into small bits Cut each pastry sheet in half lengthwise and then crosswise into quarters. Line two baking sheets with parchment and heat the oven to 425°F. Roll out each pastry rectangle until it's about 7-1/2x5 inches; don't worry about keeping it a perfect rectangle. Arrange the pastry bases on the baking sheets, and fold up the two long edges of each base to make about a 1/2-inch border. Arrange the sliced fruit down the center of each rectangle, sprinkle with sugar, and dot with butter. Bake in the hot oven until the pastry is deep golden brown on the bottom and the fruit looks slightly browned around the edges, 20 to 30 min. Serve warm. Description: " For this simple-to-make tart, you can use purchased frozen puff pastry if you don't want to make your own. " Source: " FineCooking.com " Yield: " 8 Tarts " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 600 Calories; 46g Fat (67.2% calories from fat); trace Protein; 50g Carbohydrate; 0g Dietary Fiber; 124mg Cholesterol; 7mg Sodium. Exchanges: 9 Fat; 3 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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