browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Easiest Fruit Tart Ever

Posted by on February 15, 2015

I have to tell you something. Some of my best recipes came about when I was 19 years old and college-student poor! My recipe for the Easiest Fruit Tart Ever is my favorite quick, gourmet dessert or freshly made breakfast treat! I have made it thousands of times and it never ceases to amaze me how awesome and easy it is! Try your favorite fruits. I have made this tart with good quality canned fruit pie filling, fresh fruit, and puddings. The reaction from guests is always the same – it’s DELISH! Need I say more?

Do you have a nut allergy? Use a good quality apple pie filling and dot with cinnamon brown sugar cream cheese instead of almond paste! Try layering puff pastry with pre-cooked sausage, scrambled eggs, and shredded cheese. Top with gravy! DELISH!

Easiest Fruit Tart Ever

By Published:

  • Yield: 9 Servings
  • Prep:
  • Cook:
  • Ready In:

No matter whether you use fresh fruit or canned pie filling, you can't mess this recipe up! You will look like a kitchen rock star every time! Switch out brown sugar cream cheese for the almond paste - it too is DELISH!

Ingredients

Instructions

  1. Heat oven to 400 degrees. Let puff pastry dough thaw on countertop for 20 minutes while slicing pears. *You can also use apple or cherry pie filling! Line cookie sheet with parchment or Silpat. Carefully unroll puff pastry dough onto parchment or Silpat mat.
  2. Measure in from the sides of your dough at least 1", and with a fork, prick holes in dough to keep it from rising. *Your 1" sides with no holes will continue to rise around your filling.
  3. Slice almond paste into small pieces and drop them in spots where you pricked with a fork. Nicely place layers of sliced pears over entire pasty sheet where you pricked with a fork - on top of almond paste. Sprinkle entire dessert with cinnamon. Bake for 20-25 minutes or until puffed crust is golden brown. When tart has finished baking, take out and brush entire dessert with melted apricot preserves. The preserves will make it shiny and gorgeous and keep it from being overly sweet. Serve by itself or with ice cream! Ridiculously DELISH!!!

Leave a Reply