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  • Recipe of the Week

    Recipe of the Week

    Stone fruit is in season, ladies and gentlemen. This means peaches, apricots, plums, pluots, donut peaches, nectarines, and more. These juicy, tasty, and sweet fruits are in abundance and with some ingenuity and creativity, they are extremely versatile. Last year, we featured a recipe on a grilled peaches with vanilla bean ice cream dessert that was a HIT with our followers (and our staff who all got to try it homemade). This year, we wanted to do a spin on a stone fruit dessert and opted to highlight a fruit that many may overlook. We're making a Plum & Honey tart this week and hopefully, you do to! A perfect dessert for your ladies night Zoom or an after family dinner boost. Learn how to make it below: 

    1 sheet frozen puff pastry (can get from any local supermarket, we used the puff pastry from Trader Joe's)
    2 pound of red plums, pitted and cut into 1/2" wedges
    1/4 C sugar
    2 tbsp honey (check out The Beekeeper's Honey booth for locally sourced honey!)
    flaky sea salt

    Thaw the puff pastry and cut into six 4" squares. Place the squares on a parchment paper lined baking sheet and make a few holes with the end of a fork for baking. Top the pasty with sliced plums. Be sure to leave about 1/2" border on all sides! Sprinkle with sugar and lightly season with sea salt. Bake tarts at 425 degrees, rotating the pan halfway though until the edges of pastry are puffed and golden brown (25-30 minutes). Drizzle with honey while warm and serve!

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