Summer Fruit Tart with Fig Balsamic Vinegar
by Olivia Hayo
1 sheet frozen puff pastry (one 14-ounce package or half of 17.3-ounce package), thawed according to package directions
1 lb mix of nectarines, plums, figs, pitted, cut into 1/2 inch wedges
2 tbsp sugar
1 tbsp lemon juice
1 tbsp honey
The Spice Way Fig Infused Balsamic Vinegar (available in-store)
1/4 cup pistachios, shelled, chopped and toasted
Flaky sea salt
Preheat oven to 425°. Combine fruit with sugar, lemon juice and honey in a large bowl. Mix gently.
Place puff pastry on a parchment-lined baking sheet, and prick all over with a fork. Top with fruit mixture, leaving a 1/2'' border.
Bake tarts, rotating pan halfway through, until edges of pastry are puffed and golden brown, 25-30 minutes. Drizzle with The Spice Way Fig Infused Balsamic Vinegar and sprinkle with pistachios and salt just before serving.
*Make ahead: Tarts can be baked up to 4 hours ahead. Keep at room temperature.