Crisp, flaky sheets of phyllo topped with sugar-coated Pluots celebrate simplicity and summer at once. Pluots, a cross between plums and apricots, are available at farmers’ markets and many supermarkets; feel free to substitute any other stone fruit. Have a clean, damp kitchen towel ready to cover the unused sheets of phyllo dough and keep them from drying out while you work.

　　

Ingredients

serves 8

　　1 1/2 teaspoons anise seeds

　　6 sheets store-bought phyllo dough (17 by 12 inches), thawed if frozen

　　4 tablespoons unsalted butter, melted, for brushing

　　8 teaspoons sugar

　　1 1/2 large Pluots, pitted and cut into 1/4-inch-thick half-moons (about 25 slices)

　　

Step 1

Preheat oven to 400°F. Toast anise seeds in a skillet over medium heat, shaking occasionally, until fragrant, 3 to 5 minutes. Cool 3 minutes. Crush lightly with a mortar and pestle or the side of a chef’s knife.

　　

Step 2

Trim phyllo sheets into 12-by-10-inch rectangles. Lay 1 rectangle on a rimmed baking sheet (keep remaining pieces covered with a damp kitchen towel), and brush lightly with butter, coating entire surface. Sprinkle with 1 teaspoon sugar and 1/4 teaspoon anise seeds, and top with another phyllo sheet. Repeat 5 times.

　　

Step 3

Arrange Pluot slices on phyllo in 5 rows of 5 across, spacing each row about 1/2 inch apart. Sprinkle with remaining 2 teaspoons sugar, and brush Pluot slices with remaining melted butter.

　　

Step 4

Bake until crisp and golden brown, 15 to 17 minutes. Using a spatula, transfer to a wire rack to cool slightly. Cut into squares, and serve warm or at room temperature.

　　Martha Stewart's New Pies and Tarts