⅛teaspoonground cinnamon(optional, or use other spices like ginger or cardamom)
Whipped cream or ice cream, for serving (optional)
Preheat oven to 400°F. Line a sheet pan with parchment paper.
On a floured surface, roll puff pastry into an approximate 9-inch x 12-inch rectangle (no need to be exact). Transfer to prepared sheet pan and fold edges of puff pastry over to make a ½-inch border of dough on all sides.
Lay fruit slices or berries on top of the puff pastry in a single layer, within the border. Brush fruit and dough with butter. Combine sugar and cinnamon (or other spice, if using) and sprinkle over the whole thing.
Bake until edges of the tart are golden, about 25 minutes.
Let cool for a few minutes, then slice and serve with whipped cream or ice cream, if desired. Tart is best the same day it is baked.
Note: You can use peaches, nectarines, plums, apricots, cherries and berries in this recipe. Leave berries whole, but slice other fruit no more than ½ inch thick. Leave skins on or remove, per your preference.