Apricot Puff Pastry Tarts
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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