Hot Pepper Peach Fruit Tart
Juicy peaches, nectarines and blackberries combine with our Hot Pepper Peach Preserves to fill and a buttery flaky puff pastry shell. Enjoy as a sweet summertime dessert topped with homemade whipped cream.
1 sheet Puff pastry, thawed
4 - 5 Peaches and nectarines, sliced
1/2 cup Blackberries
1/3 cup Sugar, plus 3 teaspoons for sprinkling
4 Tbsp. Robert Rothschild Farm Hot Pepper Peach Preserves
Preheat oven to 425 degrees F.
Place pastry on a lightly floured surface; roll out to a large circle.
Combine peaches, nectarines, blackberries, and sugar in a large bowl.
Place fruit mixture in the middle of the puff pastry.
Pull edges up and pinch so a rustic “crust” is formed.
Heat preserves in microwave just until liquid enough to drizzle over entire tart.
Sprinkle 3 teaspoons of sugar around the edge of the crust.
Bake until pastry puffs and is golden, about 30 minutes.