FRESH APRICOT TART
Hi there!
Today I am going to share with you one of the most elegant and delicious dessert recipes that also happens to be one of the easiest and quickest dessert recipes to make. It’s my Fresh Apricot Tart. I served it for dessert at my Dinner on the Dock last weekend. You can read all about my Dock Party here.
Get started by spraying a tart pan with non-stick cooking spray. My rectangular shaped tart pan measures 4″ wide by 14″ long and it is a springform pan which means the bottom pops out, making it easy to remove the baked tart. If you don’t happen to have this size or type of pan you could surely improvise with one of similar overall size. Or, you could even make this tart on a sheet pan by simply building up the sides of the pastry dough.
Now, preheat your oven to 400º F.
What makes this dessert so simple is the use of Puff Pastry Sheets which come frozen in the grocery store. My store just happens to carry the Pepperidge Farm brand so that is what I use.
Each box contains two sheets of pastry dough. For this recipe I only used one sheet of dough and returned the second sheet to the freezer for use another time. Thaw your pastry dough in the refrigerator according to package directions.
Typically you would open the dough up as shown in the photo below. However, for this tart I kept the dough folded in 3’s……
and rolled it out just enough to fit my tart pan, length and width wise. Before rolling out the dough I dusted my rolling surface and rolling pin with powdered sugar. The powdered sugar keeps the dough from sticking while adding a slight sweetness to the exterior of the dough. Flour makes it look unattractive and detracts from the taste as well.
tuck the rolled out dough into the tart pan, allowing the excess dough to drape over the sides of the tart pan. Then, run your rolling pin along the edge of the pan……
to quickly and efficiently remove the excess dough.
Now you’ll need some Apricot Preserves. Growing up in Southern California I favor the Knott’s Berry Farm brand of fruit preserves.
Simply spread 4 tablespoons of Apricot Preserves onto the pastry dough.
Then, thinly slice 3 ripe fresh apricots. Line the apricot slices vertically in the tart pan, overlapping them slightly.
Next get yourself some Turbinado sugar which is coarse sugar in the raw.
Sprinkle about 4 tablespoons of Turbinado sugar over the apricots.
IMPORTANT! Place your tart pan on a sheet pan before placing in your preheated oven. The reason for this is that these tarts, especially if using a springform tart pan like mine, tend to bubble out juices as they bake. Doing this will help you to avoid getting apricot juice on the bottom of your oven. Bake for approximately 30 minutes or until apricots are tender and pastry is golden brown.
Remove from the oven, slice and serve warm with whipped cream or vanilla ice cream.
ENJOY!
So there you have it: Fresh Apricot Tart
- 1 Sheet Puff Pastry
- Powdered Sugar for Dusting
- 4 Tablespoons Apricot Preserves
- 3 Ripe, Fresh Apricots
- 4 Tablespoons Turbinado Sugar
- Preheat oven to 400 degrees F.
- Spray a 4" x 14" tart pan with non-stick cooking spray.
- Thaw frozen pastry dough according to package instructions.
- Dust a rolling pin and rolling surface lightly with powdered sugar.
- Leaving the pastry dough in its folded state, roll it out to fit tart pan.
- Spread apricot preserves on the pastry dough.
- Thinly slice apricots.
- Line the pastry dough with sliced apricots, overlapping the slices.
- Sprinkle apricots with turbinado sugar.
- Place tart pan on a sheet pan, then bake for 30 minutes until apricots are softened and pastry dough is golden brown.
If you enjoyed this post, please help me spread the word by sharing it on your Facebook Page. You can “Like” my Facebook Page here.
If you enjoyed the photos, please “Pin Them” on your Pinterest page. You can follow my Pinterest Page here.
If you’d like to read After Orange County every time a new article is posted, please “Subscribe” to the blog using the Subscription Box above.
Do you Tweet? Please Tweet the word and follow my Twitter Page here.
Follow my blog on BlogLovin.com
All opinions expressed in this post are my own. All photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission.
Thank you for visiting!
