Apricot Puff Pastry Tarts

Finding more ways to enjoy the brief, fleeting season of Blenheim apricots! In this offering, it's all about the fruit as there's only 4 ingredients. Make sure you use the best apricots you can find. These gorgeous tarts require a little bit of time, but it's not hard work and you'll get some serious oohs and aahs and love from your family and friends!

Apricot Puff Pastry Tarts
Adapted from Ripe by Nigel Slater
Makes 8 - 4" x 4" tarts

Have on hand:
17 oz puff pastry (490g)
If using frozen puff pastry, thaw now while preparing the apricots.

Bring to a boil in a large saucepan:
16 apricots, preferably Blenheim
4 tablespoons sugar
enough water to just cover apricots

Lower heat and simmer apricots for 10 minutes until soft and tender. Skins should be a bit wrinkled and some apricots may split open a bit. Drain (reserve for another use), let cool a bit, then halve, pit and remove skins which should slip off easily.

Preheat oven to 425°F (220°C). Place 2 baking sheets in oven to heat up or alternatively, use pizza stones.

If necessary, roll puff pastry to a thickness of 1/8" (3mm). Cut puff pastry into 8 equal pieces. I used the Pepperidge Farm frozen puff pastry which was close enough to 1/8" thick that I didn't bother rolling it. Each package contains two 9"x9" pieces of puff pastry. I cut each piece into 4 equal squares.

Place each square onto a piece of parchment paper slightly larger than the pastry. Score a rim around the outside of each square, about 1/3" (1cm) from the edge, rounding the corners. It helps to rotate the pastry by turning the parchment paper. Make sure you don't cut through to the bottom of the pastry.

Place 4 apricot halves, flat-side down, on top of each pastry square, staying clear of the rim. With a spatula, transfer pastry (with parchment paper underneath) onto hot baking sheets or directly onto the heated pizza stones. Bake for 10-12 minutes, rotating half way thru, until puffed and golden.

Generously brush tops with:
apricot jam, warmed

Serve warm or cool.

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