Stone fruit is a fancy name for fruit with a big pit inside. They taste amazing through the summer, and this easy tart is the perfect way to take advantage of the season’s bounty!
Open Stone-Fruit Tart
- Cooking and Prep: 50 m
- Serves: 10
Prepare the Crust
Preheat oven to 350°F (175°C). Line a baking sheet with Gefen Parchment Paper.
Roll out the puff pastry so you have a rectangle that’s about 10 x 13 inches (25 x 30 centimeters). Bake for 20 minutes. (Don't turn off the oven.)
Assemble and Bake
Meanwhile, pit and thinly slice the peaches and plums. Add the cherries, orange zest, and sugar and allow to macerate for 10 minutes. When the puff pastry is done, pour the fruit over the top.
Combine the flour, brown sugar, and oil until crumbly and crumble over the fruit. Bake for 25 additional minutes, or until the fruit is cooked through.
Beat the parve whipping cream until soft peaks appear. Whisk the soy milk and pudding until smooth, then fold in the whipping cream.
Cut the tart into pieces and serve with cream on top.