How To Make An Apricot Puff Pastry Tart

While scanning the newspaper last week I had noticed an article/recipe for a peach puff pastry tart… The recipe had called for peaches and apricot jam. I didn’t have any peaches or apricot jam… BUT… I did have apricots and peach jam…   So that’s what I made… An apricot tart. This dessert (or breakfast) is so simple to make… I don’t see why you couldn’t use this as a base recipe and just change up the fruit depending on the season.

So here we go…After slicing about 5 apricots lengthwise… roll out a 1 package of puff pastry dough (I used Pepperidge farm) on a lightly floured surface.  Brush with a little melted butter… by little… I mean little…

Move the dough to a Silpat or parchment paper and place on a cookie sheet and sprinkle with about 2 tablespoons of cinnamon/sugar.  Prick the dough all over with a fork to prevent the dough from creating giant unsightly bubbles.

Carefully overlap the apricots on top of the puff pastry dough.  Sprinkle with the remaining cinnamon sugar…

Place in a 400 degree oven and bake until the crust is golden brown (about 25-30 minutes).

As soon as the pastry comes out of the oven… gentry brush (or drizzle) 3 tablespoons of peach jam over the top of the apricots.Let cool completely and slice into squares (I used a pizza cutter to cut the pastry).

Just a heads up… This pastry will go fast!  If I were you I would immediately place two slices on a plate… wrap and hide then in the deep dark depths of your pantry.  Then when everyone goes to bed… sneak a second helping.

Recipe:

1 sheet (half of one box) Puff pastry dough

5 Ripe apricots (about 10 ounces)

1/4 Cup white sugar

1/4 Teaspoon cinnamon

1 Egg (to use as an egg wash around the edges of the dough before baking)

3 Tablespoons peach jam