Hosting a dinner party for my friends is one of my favorite things.  Even when there are only four of us, it takes time, effort, and love to prepare a cohesive dinner menu. The main course is easy for me to choose; it’s always the sides–I tend to whip up two or three–that take the most time to pick. More than anything else, I try hard not to make the same recipes all the time. I enjoy the hunt for new side dishes, and since I’m always looking, this blog has become a sort of repository for my recipes. 

On the other hand, the preparation of the main course used to take up so much of my time that I wasn’t able to make a dessert, and I would ask guests to bring something. I also didn’t bake very often, so I felt my talent was better used on the main course.

To my benefit, I have discovered that there are many desserts that can be made well in advance. One such dessert was a cake I prepared the day before I was to host.  No worries, right? The dinner was a success… until I brought out the cake. My husband cut into it and we all found a mushy mess! I thought the toothpick had come out clean, but I was so wrong. Luckily, he had brought home some pastries that morning and they ended up being my saving grace. Now I always try to bake a dessert, but I make sure I have a backup, just in case. 

Now, this is a reliable dessert you can make ahead of time, and it is so easy to boot! A little fruit and some puff pastry and you’re good to go. You may even have all the ingredients in your pantry already. It is a perfect way to use up all those peaches and plums that might be starting to edge past their prime.

The fruits are roasted to perfection, then topped with a sugar-bourbon mixture that compliments the fruit and brings out a beautiful summer sweetness. The puff pastry is the splendid home for the fruit, giving it a rustic, yet dainty deliciousness. It is a crowd-pleaser for sure, and everyone is going to ask for seconds.

This recipe will serve 9 to 12 people who will love and appreciate the forethought you put into this gorgeous dessert.

Ingredients for Roasted Peach and Plum Tarts:

2 peaches, peeled sliced and roasted
3 plums, peeled sliced and roasted
2 sheets frozen puff pastry sheets, thawed
1/4 cup granulated sugar
1/4 cup butter, melted
1 tablespoon Bourbon (or more if you would like)
1 egg, beaten
1 teaspoon water
Sea salt flakes (such as Maldon)

Preheat oven to 425°F.

In a small bowl combine brown sugar, melted butter, and bourbon.

Line a baking pan with parchment paper.

Spread the sliced fruit on the parchment paper.

Roast 15 minutes.

Remove fruit. 

Set aside.

Line another baking sheet with parchment paper.

On a lightly floured surface, unfold puff pastry and cut into eighteen 3-inch squares.

Using a small knife, make a shallow cut around each square 1/4 to 1/2-inch from the edges.

Generously prick centers with a fork.

Place 1-inch apart on prepared baking sheet.

Bake 10 minutes.

Using the back of a spoon, lightly press down the center of each square.  You might have to run your knife along the scores you have already made to loosen it up.

Place peaches and pears into centers of tarts. You may have to cut some of them to fit it. I was able to get 2 slices of peach and 1 slice of plum onto each square.

Drizzle fruit in each tart with 2 tsp. of the sugar mixture.

In a small bowl, combine beaten egg and water.

Brush the edges of the tarts with egg mixture.

Bake 7 to 10 minutes more or until pastry is light brown.

Drizzle tarts with remaining sugar mixture

Sprinkle with salt.

It’s that simple!