Instead of plums try pluots in this summer tart, easy and delish.
- Cook Time
- Prep Time
- 8 mini puff pastry squares
- 1⁄2 cup jam of choice
- 6 pluots, thinly sliced
- 1 egg, lightly beaten
- 2 tablespoons sugar
1. Preheat oven to 375 ̊F.
2. Combine jam and pluot slices.
3. Top pastry squares with pluot slices, leaving the edges empty. Fold the edges of the puff pastry over the pluots to create a crust. Brush beaten egg over edges of the puff pastry. Top with sugar. Bake for twenty minutes or until golden brown.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2013 SUBSCRIBE NOW