Honey Apple and Nectarine Tart with Whipped Mascarpone

1. 1

   Line 1 large baking sheet with parchment paper.

2. 2

   Place the sheet of puff pastry on a floured surface and cut into 4 even squares.

3. 3

   Separate the squares and leave some room between them on the baking sheet.

4. 4

   Create a border around the inside of each square by scoring about 1/2-inch around the inside the square.

5. 5

   Prick the dough inside the small square.

6. 6

   Cover and refrigerate at least 30 minutes and up to 1 day.

7. 7

   Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400 degrees F.

8. 8

   On each pastry square, overlap slices of apple and nectarine, within the border.

9. 9

   Brush fruit on each tart, with melted butter and sprinkle with 1 teaspoon sugar.

10. 10

    Bake tarts until pastry is golden and apples are tender, about 20 minutes.

11. 11

    Drizzle each tart with 1 teaspoon honey.

12. 12

    Transfer tarts to racks; cool 5 minutes.

13. 13

    Serve warm or at room temperature.

14. 14

    While tarts are cooling, whisk mascarpone with orange liqueur.

15. 15

    Top each cooled tart with a dollop of flavored mascarpone.

* Per serving · 4 servings · Values may vary.

No additional tips available.