Peach and Cherry Tarts

Fresh peaches and cherries have been calling to me in my grocery store for a while now. I’ll walk past them, and the smell of those peaches calls me over, enticing me. “You know you want to buy us… We are your husband’s favorite…” It’s like the siren’s song. Then there are all of the wonderful health benefits to eating fresh fruit. Add the simplicity of the recipe… okay, let’s get started!

The Pintesting:

The recipe called for puff pastry, fresh peaches, fresh cherries, mascarpone cheese, cream cheese and a little sugar. I couldn’t find the mascarpone cheese, so I went with all cream cheese and a little milk and vanilla to help sweeten and loosen up the mixture.

Puff pastry comes frozen, usually in two sheets folded in thirds, and requires thawing before using. The instructions say to thaw overnight in the refrigerator or 30 minutes on the counter. Since I was making this early in the morning, I chose to thaw it overnight so I’d have one less thing to worry about before coffee. Seriously, who does ANYTHING before coffee? Exactly.

The pastry should unfold once thawed. However, mine was stuck together in two solid rectangles of dough. What to do? I just dusted the counter with a little flour and rolled it out to its intended size.

Once the dough was the right size, I cut it into thirds and put the pastry onto a baking sheet lined with parchment.

Now for the sweetened cream cheese. As I said before, I couldn’t get mascarpone cheese so I went with all cream cheese. Mascarpone cheese is a bit softer than cream cheese, so I added a little milk (maybe a teaspoon) and a little vanilla (1/4-1/2 teaspoon) to loosen and lightly sweeten the mix.

Mix together until smooth.

Divide onto the pastry sheets…

…and spread it evenly.

Slice the peaches thinly and pit and half the cherries. I like that you don’t need to peel the peaches. A note about fresh peaches; look for fruit that is just ripe but isn’t too soft. Peaches bruise easily and turn into mush if they’re too ripe. They should be firm enough to handle without indenting with gentle pressure.

I love fresh cherries but don’t care for the lovely purple hue they turn my fingers while slicing or pitting them, so I sliced the cherries under running water. That fixed the problem before it became one.

Arrange the peach slices on the pastries and the cherries down the center.

Bake at 425 for 20-25 minutes. (My convection oven compensates automatically, thus the temperature difference.)

Done! That’s it. I brought these into work to be a morning tasty treat to celebrate my birthday. Make my own birthday treat? Yes! That’s just how I roll. Making people happy with food makes me happy.

So this is how the Peach and Cherry Tarts looked when I set them out mid-morning. They didn’t last long, though. Everyone loved the fresh taste from these that wasn’t super sugary.

Oh, and those oddly shaped rolls on the left side are my way of using the other puff pastry sheet.

Bonus Recipe:

1. Cut the puff pastry sheet into quarters and put a row of four miniature candies down the center of each section; I used Hershey Kisses and Rolos because that’s what I had on hand but you can use any kind of miniature candies. (Note: this is a PERFECT way to use up Halloween candy that didn’t get passed on to trick-or-treaters. You know – that extra bag that you got “just in case”.)
2. Brush all the edges with egg wash and fold the pastry over in thirds like a letter. The egg wash will help seal the pastry so the chocolaty goodness doesn’t leak out.
3. Place it seam side down on a parchment-lined sheet pan tucking under the edges.
4. Brush the whole pastry with egg wash to make it brown and shiny and beautiful.
5. I baked these with the tarts and they came out perfectly. Yes, there are only three. Yes, I made four. Don’t judge – I was testing for doneness.

The Pintesting Results:

Overall Rating: 4.55 Pins

Accuracy: The recipe was thorough, well-written and simple to follow. I had to substitute for the mascarpone cheese, but that didn’t take away from the recipe at all. The tarts turned out fantastic. I love how the fruit took the spotlight and made a wonderfully fresh and naturally sweet dessert (or in our case, mid-morning snack) without a lot of added sugar. It was really spot-on with the recipe and presentation. 5 Pins

Difficulty: There are only 6 ingredients in the recipe, and normally they’re easy to find at my grocery store. (Sorry mascarpone.) When I make this again – and I definitely will – I’ll thaw the puff pastry on the counter rather than use the overnight method. A puff pastry novice might have been put off by the dough that wouldn’t unfold. And while I didn’t think that thinly slicing the peaches, and pitting and halving the cherries was any trouble, others at my office didn’t seem to agree. “Sure, it’s simple for YOU”. Of course, these are the people that think that I float through my kitchen and sing as I cook and bake, while woodland creatures come and do the dishes and clean my house. All I can say to that is… I wish!

Yeah… In the real world, this gets 4 Pins.

Time: I whipped this up before work – including getting ready and without the help of any woodland creatures. The whole thing took about an hour. If I hadn’t had to roll out the puff pastry, it might have taken a little less time, so I’m giving this 4 Pins.

Cost: With only 6 ingredients, or 7 since I subbed the mascarpone by adding milk and vanilla, the total cost was still around $10, and we had extra cherries for lunches and snacks. 4 Pins.

Practicality: This recipe is simple, cost effective, delicious, healthy, and (in my humble opinion) quick and easy tart. It works equally well for dessert, brunch, lunch, or any other food option. 5 Pins