STONE FRUIT TARTS

On an episode of Barefoot Contessa, I saw Ina Garten make these simple apple tarts. Since stone fruit is in season {my favorite}, I thought I would try out this recipe with a few revisions. I lowered the sugar measurements since I decided not to use green apples and used coconut oil instead of butter. The coconut oil worked like a charm and still managed to thicken the juices and give the pastry a glisten. Since you are using prepackaged puff pastery they couldn't be easier to make and might I add, insanely delicious. These would be perfect for a dinner party, right out of the oven with a scoop of vanilla ice cream or whipped cream. 

Stone Fruit Tarts

{makes 12 tarts}

1 package {2 sheets} frozen puff pastry, defrosted 

Fruit of your choice {I used rainier cherries, apricots and nectarines, but you can stick to one}

1/3 cup sugar

1/2 cup coconut oil {you can use butter if you prefer}

1/2 cup Apricot Jam

3 tbs liqueur of choice {I used frangelico}

Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper. Cut each sheet of puff pastry into 6 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the fruit. Slice cherries in half, removing the pits. Slice nectarines and apricots crosswise in 1/4-inch-thick slices. Place overlapping slices of fruit diagonally across the pastry and placing a few on each side of the arranged slices. Sprinkle the fruit evenly with the sugar and dot them with coconut oil {or butter}. Bake for 40 minutes, until the pastry is browned and the edges of the fruit starts to brown. When the tarts are done, heat the apricot jam together with the liqueur of your choice until bubbly and brush the fruit and pastry completely with the jam mixture. Allow to cool and serve warm or at room temperature.

{recipe revised from ina garten}