Honey Glazed Nectarine Puff Pastry Tarts with Rosemary Whipped Cream

Ingredients

• •1 sheet of puff pastry, thawed
• •2 ripe nectarines, thinly sliced
• •2 tablespoons honey
• •1/2 teaspoon fresh rosemary, finely chopped
• •1 egg, beaten (for egg wash)
• •1/2 cup heavy whipping cream
• •1 tablespoon powdered sugar
• •1/4 teaspoon vanilla extract
• •1/4 teaspoon fresh rosemary, finely chopped (for whipped cream)

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. 2

   Roll out the thawed puff pastry sheet onto a lightly floured surface and cut it into 4 equal rectangles. Place these rectangles onto the prepared baking sheet.

3. 3

   Using a sharp knife, score a border about 1/2 inch from the edge of each rectangle, being careful not to cut all the way through. This will help create a raised crust when baked.

4. 4

   Arrange the thinly sliced nectarines in a slightly overlapping pattern within the inner scored section of each puff pastry rectangle.

5. 5

   Drizzle 1/2 tablespoon of honey over the nectarines on each tart and sprinkle with the finely chopped rosemary.

6. 6

   Brush the edges of the puff pastry with the beaten egg to give them a golden shine when baked.

7. 7

   Bake the tarts in the preheated oven for 18-22 minutes, or until the pastry is puffed and golden brown, and the nectarines are caramelized.

8. 8

   While the tarts bake, prepare the rosemary whipped cream. In a chilled bowl, whip the heavy cream with the powdered sugar, vanilla extract, and 1/4 teaspoon of finely chopped rosemary until soft peaks form. Keep refrigerated until ready to serve.

9. 9

   Once the tarts are baked, remove them from the oven and let them cool slightly on the baking sheet for about 5 minutes.

10. 10

    Serve the tarts warm or at room temperature with a dollop of rosemary whipped cream on top. Optionally, drizzle with additional honey before serving.