Stone Fruit Rose Tartlets

Makes about 16 to 20 tartlets (depending on size)

These elegant tartlets look and taste phenomenal, but they’re actually quite easy to pull off thanks to store-bought puff pastry and a little in-season produce.


  • 1 to 2 tablespoons butter

  • 2 each plums, peaches, and/or nectarines, pits removed and thinly sliced

  • 1 box (2 sheets) store-bought puff pastry

  • ¼ cup apricot jam

  • Confectioner’s sugar, for dusting (optional)


Preheat the oven to 375°F. In a medium non-stick skillet over medium-low heat, melt the butter. Add the fruit slices and sauté until softened but still firm, about 3 minutes. Set the fruit aside to cool.

Meanwhile, lightly flour a clean work surface. Roll out the puff pastry dough to about a quarter inch thick. Cut each sheet of dough into about 8 to 10 strips, each about 1½ inches by 6 inches. (Note that longer strips of dough will produce larger, more intricate tartlets.) Refrigerate the dough until ready to roll into tartlets.

To create a tartlet, lay a strip of the pastry dough on your work surface and brush it generously with jam. Arrange the fruit slices, overlapping, on the top half of the dough with the skin side of the fruit slice hanging off the edge of the dough.

Fold the bottom half of the dough over the bottom of the fruit slices, so it is even with the top half of the dough and press it down gently. Gently roll the pastry dough and fruit slices into a cylinder, being careful to keep the fruit slices tucked in. Press the edges of the dough together to seal it (using a little water if needed), and set the tartlet on its side so the fruit slices appear in a rose pattern. Transfer to a greased muffin tin. Refrigerate the tartlets until ready to bake.

Bake for 10 minutes for smaller tartlets and 15 to 20 minutes for larger ones, or until pastry is golden brown. Dust with confectioner’s sugar and serve.