This gorgeous sweet peach plum rose tarts recipe looks like it’s made at a fancy patisserie while in fact it’s simple and straight forward with just a few tips! A pure fruit and tart lust, only those 2 ingredients wrapped up and baked for a delicate flakey crunch, and a burst of sweet plums and peaches. If you’re thinking of making a special dessert, this is the one!
This is another stunningly beautiful recipe with much wow factor to show off while minimal fuss is involved. If you’re one of those doubters thinking who needs complicated recipes now, well let me ask you this—have you been reading my blog at all? Yes, I often do like to fancify recipes and make them more sophisticated, but I never compromise on simplicity—because at the end, nobody needs a tiny bit of extra complication just to make tarts!
So the main reason I chose to make this recipe today, because today is a very special day—it’s my beloved mom’s birthday! 🙂 These peach plum rose tarts will sure put a smile on her face! You might remember, I mentioned before in the tomato tarts tatin recipe, my mom is a lover of tarts, sophistication, perfection and everything in mini servings! But above all, she is the kindest person and a very passionate mom, who’s love and affection humble me every day. She has influenced me the most, and I’m very grateful to have her—Love you mom:)
Before things get too emotional, let’s go back to the tarts—if you’re a lover of fruit tarts, this one is for you, if you’re a lover of fruit tarts minus the pastry cream, whipped cream or the like (hint hint—my cream despising sis), this one is for you! If you’re a lover of the cream and the like (hint hint—me!) this is one is still for you! If you’re a lover of fruit desserts, or tarts or quick desserts, or elegant desserts, or just about any sweet things—this is one is indeed, for you!!
The breakdown of these peach plum rose tarts has to start with the fruits, I chose plums and peaches today, because, yes that’s what I have on hand—but I’ve made it with apricots, apples, pears and strawberries—I can’t even pick a favorite, they were all wonderfully delicious!! And there are times I’ve made it with an almond cream, pastry cream and a cream cheese filling, as good as they were—I preferred the crispiness of the dough with this simple fruit and pastry version, and just a touch of jam.
When it comes to the pastry, ok you guessed it—my favorite easy flakey pie dough is my pastry of choice. Because it’s all it claims to be: easy and flakey. That’s what I need here. However I will state for the record, that store bought puff pastry would work beautifully as a plan B. The pastry is rolled and cut into 1.5 inch and 6 inch strips (the longer your pastry is, the more intricate the rose tart will look). The most important thing about the pastry is it must always remain cold! So at any time you aren’t working with a piece of pastry, it’s best to keep it chilled.
The fruit is sliced by hand as thinly as possible, don’t stress about a mandolin slicer. And this is the most important tip: you’ll need to microwave the fruit slices covered with wrap so that the fruit softens up and becomes malleable, and so that when you try to roll the pastry around it, it doesn’t tear it up. The pastry is brushed with a thin layer of jam (which helps the fruit stick) and the sides are arranged like in the photo—along the length of the strips, slightly overlapping with about half the fruit inside the pastry and the other half out—but the skin side of the fruit is out of the pastry always. Then the pastry is folded to seal in the half of fruit that’s inside it, and the whole strip is rolled over by length exposing the beautiful colors and curves of the fruit slices to look like a rose! Then each rose is placed in a cavity of a regular size muffin pan.
If you’re having ultra warm weather—I envy you! And I would encourage you to put the muffin pan in the fridge every time you’re working on the remaining tarts, also place the pastry strips in the fridge if you’re not working with them.
The peach plum rose tarts are baked in the muffin pan, and you’ll get those crispy golden flakey layers of pastry with tender sweet juicy fruit inside. I like to dust them slightly with confectioner’s sugar—but it’s totally optional. And serve them room temperature, cold or warm if you like. These gorgeous fruity beauties will put a smile on everyone’s face when you make them—including you! So give these peach plum rose tarts a try and enjoy it with someone you love:)
Peach Plum Rose Tarts
- 1 batch easy flakey pie dough ,or store bought puff pastry
- 2 large plums , thinly sliced
- 2 large peaches , thinly sliced
- Or: Apples , Pears, Apricots or Strawberries
- 1/4 cup of Apricot jam
- Confectioner’s sugar for dusting , optional
- Preheat the oven to 400 degrees F.
- Place the fruit slices in a microwave safe bowl, and add just 2Tablespoons of water to them, cover the bowl with plastic wrap and microwave for about 3 minutes.
- The slices should be soft and malleable, alternatively you may boil or sauté the fruits in a skillet with a tablespoon of butter and covering the skillet on low heat for about 3 minutes until they soften up. Let the fruits cool in the fridge or freezer.
- Roll out the pastry and cut it into about 10-12 strips, each 1.5 inch by 6 inch (the longer the strips, the more intricate the rose will look.)
- Once the fruits are room temperature or colder, take a strip of the pastry (refrigerate the remaining strips) and brush it with about 1/2 teaspoon of jam on the entire surface.
- Start arranging the fruit slices on the top half of the dough. The fruit slice should have the flesh half on the dough and the skin side of the fruit slice outside of the dough making each slice like the shape of a rainbow.
- Arrange the remaining slices overlapping and in the same manner. Do not over stack the pastry, but make sure the slices always overlap.
- When the entire half of the surface of the pastry strip is covered with fruit slices in length, take the bottom half of the pastry and fold it it over the top half where the fruit is arranged, pressing slightly the pastry to make sure it sticks to the fruit.
- Take the short edge of the long pastry strip and start rolling it over as if you’re making a cylinder. Press the edges of the pastry together to seal it well and you’ve got a rose shape with the skin side of the fruit slices curling out. Place the rose tart in a standard size muffin pan cavity. Refrigerate the tart while you work on the rest.
- Bake the tarts for 15-20 minutes until the pastry is golden and the fruits are tender.
- Dust with confectioner’s sugar of desired. Serve.