Savory Summer Fruit Tartlets

Savory summer Fruit Tartlets


  • 1 sheet frozen puff pastry (1/2 of a 17.3 oz. package)
  • 1/3 pound wedge Brie cheese2 small peaches or nectarines (white or yellow flesh)
  • or
  • 2 large plumcots (or any mixture of both), diced
  • 2-3 thin strips prosciutto, diced1 tablespoon chopped fresh thyme


Preheat oven to 400°F. Thaw pastry according to package directions and roll into a 14-inch square on a lightly floured board. Cut into 36 equal squares. Press each into the bottom of a mini-muffin cup. Trim away outer edge (rounded edge) of Brie and cut into small pieces (1-inch cubes). Place equal amounts in the bottom of pastry lined cups. Place several pieces of fruit in each cup on top of cheese; top with prosciutto. Bake for 12 to 15 minutes or until puffed and golden brown. Remove from oven and sprinkle with chopped thyme. Serve warm.

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