Nectarine Puff Pastry Tarts with Vanilla Bean Cream Cheese
Quick and easy to make nectarine puff pastry tarts filled with vanilla bean cream cheese. Best enjoyed fresh from the oven. Customize with your choice of fruit topping. Yield: six 5-inch square pastries
Servings: 6
Ingredients
- 6 5-inch square puff pastry sheets*, thawed
- 6 small nectarines, sliced into thin wedges
- 3 teaspoons turbinado sugar
- vanilla bean cream cheese, recipe follows
Vanilla Bean Cream Cheese:
- 4 oz cream cheese, room temp
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla paste, or 1/2 vanilla bean scraped
- pinch of fine sea salt
Instructions
- Preheat oven to 400°F.
- Score a 1 cm border around the puff pastry square. Spread about 1 ½ tablespoons of vanilla cream cheese on each square, staying within the scored border.
- Place nectarine slices on top of cream cheese. Sprinkle ½ teaspoon of turbinado sugar over nectarine slices.
- Bake for 20-25 minutes until puff pastry is golden brown. Allow to cool slightly before dusting with powdered sugar. Serve warm or at room temperature.
Vanilla Bean Cream Cheese:
- Using a hand mixer or stand mixer, beat cream cheese and butter until smooth. Add powdered sugar, vanilla paste, and salt. Mix until thoroughly combined.
Notes
- I use puff pastry that is already cut down to 5-inch squares. You can buy a large sheet of frozen puff pastry and cut it down to your desired size.
- Store leftover puff pastry tarts in the fridge. Reheat in a toaster oven.