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Farmers Market Feast: Summer Stone Fruit, Pistachio, and Balsamic Glaze Tart
Photography by Olivia Hayo for Edible San Diego
Ingredients
MAKES 1 TART
- Parchment paper
- 1 sheet puff pastry, thawed
- 1 medium peach, halved, pitted, and cut into ¼-inch slices
- 1 medium nectarine, halved, pitted, cut into ¼-inch slices
- 1 plum, halved, pitted, cut into ¼-inch slices
- 2 medium figs, cut into ¼-inch slices
- 1 tablespoon granulated sugar
- ¼ cup pistachios, crushed and toasted
- 1 tablespoon, plus more to taste balsamic glaze (store bought or you can make your own, see cook’s note)
- All-natural vanilla ice cream, for serving
Instructions
- Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
- Unroll the puff pastry onto the prepared baking sheet. Arrange cut fruit in overlapping pattern, alternating types of fruit and leaving a ½-inch border on the edges. Sprinkle sugar evenly over fruit.
- Bake until the fruit is softened and the pastry is puffed and golden, about 20 to 25 minutes or according to package instruction.
- Remove from oven and finish with pistachios and a drizzle of balsamic glaze. Serve warm or at room temperature with a scoop of good vanilla ice cream.
- Cook’s Note: Make your own balsamic glaze by bringing 1 cup of balsamic vinegar to a boil and then reducing to a simmer for about 15 minutes or until the liquid coats the back of a spoon.
Olivia Hayo
