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1
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.
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2
Sprinkle the cutting board with flour.
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3
Roll-out the creases.
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4
Unfold the pastry onto parchment paper.
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5
Using a fork, pierce a 1/2-inch border around the edge of the puff pastry.
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6
Prick the center of the pastry as well, about 10 times all over.
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7
Arrange the fruit, nuts, and cheese on top of the pastry in a uniform manner, avoiding the border.
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8
Brush the fruit with the melted butter and top with the cinnamon and sugar.
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9
Bake 15 minutes, until the pastry is golden brown and beginning to puff.
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10
If desired, brush the honey over the fruit and bake for an additional 5 minutes.
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11
Serve warm with fresh whipped cream or vanilla ice cream.
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12
Puff Pastry Variations:
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13
Apricot Plum Tart: Cut 2 plums and apricots into 1/4-inch thick slices.
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14
Arrange on top of puff pastry and brush with melted apricot preserves rather than honey.
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15
Rhubarb Tart: Thinly slice 8-ounces rhubarb stalks on the diagonal and marinate in 1 cup orange juice and 1/2 cup sugar for 10 minutes.
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16
Strain the rhubarb, reserving the juices.
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17
Arrange the rhubarb slices on top of the puff pastry.
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18
Sprinkle with white sugar.
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19
While the pastry bakes, reduce the rhubarb juices until it becomes a syrupy glaze.
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20
When the pastry finishes, brush the pastry with the glaze.
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21
Pear, Pecan and Blue Cheese Tart: Slice 3 cups Bartlett pears and place on the puff pastry.
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22
Top with 1/2 cup chopped pecans.
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23
After brushing on the honey, top with 1/3 cup blue cheese crumbles.
