Delicious & Easy
Farmers Market Feast: Summer Stone Fruit, Pistachio, and Balsamic Glaze Tart
Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
Unroll the puff pastry onto the prepared baking sheet. Arrange cut fruit in overlapping pattern, alternating types of fruit and leaving a 1/2 inch border on the edges. Sprinkle sugar evenly over fruit.
Bake until the fruit is softened and the pastry is puffed and golden, about 20 to 25 minutes or according to package instruction.
Remove from oven and finish with pistachios and a drizzle of balsamic glaze. Serve warm or at room temperature with a scoop of good vanilla ice cream.
Cook’s Note: Make your own balsamic glaze by bringing 1 cup of balsamic vinegar to a boil and then reducing to a simmer for about 15 minutes or until the liquid coats the back of a spoon.