Ingredients
1/2 cup blanched whole almonds
1/4 cup granulated sugar
4 tablespoons unsalted butter, softened
2 large eggs, room temperature
Pinch of coarse salt
Pinch of ground cinnamon
Unbleached all-purpose flour, for dusting
1 sheet frozen puff pastry, preferably all-butter, thawed
1 pound assorted stone fruits, such as apricots, peaches, nectarines, and plums, pitted and cut into 1/2-inch slices
2 tablespoons turbinado sugar, such as Sugar in the Raw
Unsprayed fresh edible flowers, such as micro marigolds (available at farmers' markets and gourmetsweetbotanicals.com), for serving (optional)
Preparation
Pulse almonds in a food processor until finely ground. Add granulated sugar, butter, 1 egg, salt, and cinnamon; process until smooth.
Preheat oven to 400 degrees. Whisk remaining egg with 1 tablespoon water. On a lightly floured surface, cut pastry into 6 four-inch-squares and transfer to a parchment-lined baking sheet. Brush edges of pastry with egg wash. Spread 2 teaspoons almond mixture in center of each square; top with 4 pieces fruit. Sprinkle each tart with some turbinado sugar.
Bake until tarts are golden brown and fruit has softened, 22 to 25 minutes. Let cool on a wire rack, 20 minutes. Sprinkle with flowers; serve.
