Stone Fruit Tarts (Apricot glazed tarts)
Recipe courtesy of Ames Russell of AR's Hot Southern Honey
Ingredients
- 1 sheet puff pastry, thawed at least 9 x 9 inches
- 1/2 cup fresh ricotta cheese
- 2 tablespoons AR's Hot Southern Honey (mild), divided plus more for drizzling
- 1 lemon, for zesting
- 1/2 pound stone fruit (plums, apricots, peaches or nectarines)
- 3 tablespoons apricot preserves
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Line a sheet pan with parchment paper.
- Cut the puff pastry sheet into four 4 1/2 inch squares. Place on the prepared pan. Using the tip of a paring knife, lightly score a 3/4 inch border around each square without cutting through the pastry.
- In a medium bowl, stir together the ricotta, 1 tablespoon of the honey and the lemon zest from half of the lemon. Dividing evenly, spread the ricotta mixture within the borders of each puff pastry square.
- Slice the stone fruit into thin wedges. Lay the fruit over the ricotta mixture.
- Bake for 20 - 23 minutes, until the puff pastry is golden brown.
- In a small skillet, combine the apricot preserves and remaining 1 tablespoon honey over medium heat. Let come to a boil. Remove from heat and brush over the tops of the warm tarts to add flavor and shine.
- Serve warm or at room temperature with hot honey for drizzling.