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How To Make An Apricot Puff Pastry Tart

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  • Author: Mavis Butterfield



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


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. 🙂