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.
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.
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
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