Peak-season stone fruit? Check. Pistachio-scented whipped cream, simple puff pastry shell, plenty of salted caramel crumbles? Check, check, check. KL Keller Foodways' Salted Caramel Crumbles work their magic on this elegant, yet easy tart in a couple ways. They are sprinkled over the puff pastry before baking, creating a caramelized, sugary layer on the tart shell. Plus, the finished tart is garnished with a generous smattering of crumbles for extra buttery goodness and texture. And the best part? It comes together in just 60 minutes!
Cook's note: This tart works with any seasonal fruit. Try figs in the fall, persimmons in the winter and fresh berries come spring. Also, all the components of this tart can be made ahead, just assemble right before you are ready to serve.
Recipe, food styling and photography by Asha Loupy
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
While the oven is preheating, preapare the pistachio whipped cream filling. In a large bowl, whip 1 1/2 cups of heavy whipping cream, by hand or with an electric mixer, until it just starts to form stiff peaks. Add the pistacchiosa spread and continue to whip until the spread is fully incorporated. Cover and refrigerate until ready to assemble the tart.
To prepare the tart shell, unroll the thawed puff pastry and place in a single layer on the reserved parchment-lined baking sheet. Using a paring knife, gently score a 3/4-inch thick border around the edges of the puff pastry, being careful not to cut all the way through (this will allow the edges to rise, creating a tart shell). Prick the puff pastry in the center with a fork at 1-inch intervals.
Brush the border of the puff pastry with the remaining tablespoon of heavy whipping cream. Sprinkle one tablespoon of salted caramel crumbles over the cream-brushed border in an even layer. Place the prepared puff pastry in the freezer for 10 minutes.
Remove the prepared puff pastry from the freezer and bake until puffed and golden brown, about 15-20 minutes. Transfer the baked tart shell to a wire baking rack and allow to cool for 10 minutes.
To assemble the tart, place the baked tart shell on a serving platter. Fill with the reserved pistachio whipped cream, spreading into into the shell in an even layer. Arrange the sliced stone fruit on top in any design you wish, from arranged artfully to one side to shingled slices over the whole tart. Garnish with the remaining 1/4 cup of salted caramel crumbles. Serve immediately.