From Julie Van Rosendaal
A sort of fruit-heavy evolution of the classic Danish, these tarts are quick to make using store-bought puff pastry and thinly sliced plums. They couldn’t be easier, and are perfect for dessert, served warm with a scoop of ice cream, or to nibble with coffee for breakfast or brunch. I like to use turbinado sugar for its sprinklability and coarse texture.
1/2-1 pkg. puff pastry, thawed
1/4 c. sugar
2-3 T. sliced almonds or flaked hazelnuts (optional)
1 egg, beaten (optional)
Preheat the oven to 425°F. On a lightly floured surface, roll the pastry out to 1/4-inch thick (or less) and cut into 3-4 inch squares. Place on a parchment-lined baking sheet, sprinkle each with about half the sugar and the nuts (if you’re using them), then top with thinly sliced plums, fanning out about a half plum per pastry. Fold the edges over the fruit about half an inch and, if you like, brush with some beaten egg.
Sprinkle with the remaining sugar and bake for 20 minutes, or until golden. Makes 6 tarts.