These gorgeous rose tarts with plums and peaches have all the elegance and refinement of fancy patisserie treats but are actually really easy to make at home! Perfect for a brunch, cake buffet or wedding reception!
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 pointing outside, making each slice like the shape of a rainbow.
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 over the top half where the fruit is arranged, pressing slightly the pastry to make sure it sticks to the fruit.