Preheat oven to 425f. Place puff pastry on parchment paper lined baking tray and cut into 4 squares. Separate squares to allow room for expansion. Roll edges in about ¼-inch then take a knife and lightly score inside edge about ¼-inch away from rolled edge. Take a fork and prick the pastry inside the scored edge. Arrange peach and fig slices on each square. Top with redcurrants and drizzle 1 teaspoon of honey over each fruit square. Add a pinch of sea salt to each square. Place in freezer for 10 minutes or until pastry feels firm.
Remove tarts from freezer and place in oven. Bake 20 to 25 minutes until puffed and golden. Serve as is or with a scoop of vanilla ice cream.
Notes
The Culinary Chase’s Note: While these tarts are scrumptious right out of the oven they're just as good at room temperature. Sprinkle cardamom powder over each tart for an exotic taste. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2015/07/fresh-fruit-tart/