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Apricot and Almond Tart
12 oz Puff pastry
1 Egg; beaten
2 tb Semolina or dry breadcrumbs
18 oz Or more fresh apricots; quartered and pitted
1 oz Flaked almonds
2 tb Very fine sugar
2 tb Clear honey
Roll the pastry out on a lightly floured board. Trim to give a rectangle of about 12 inches by 5 inches. Using a sharp knife and a ruler, carefully cut out an inner rectangle, 1/2" from the outer edge of the first one, i. e. a rectangle that measures 11 1/2 x 4 1/2". Gently ease out the inner rectangle and lay it on a lightly floured surface, leaving behind a 1/2" wide "frame". Roll out the inner rectangle carefully, increasing its size to 12" by 5". Lay it on a greased baking sheet and brush the edges with beaten egg. Lift up the "frame" of pastry and lay it on the rectangle, which it should fit.
Sprinkle the semolina evenly over the inside of this pastry case, then arrange the apricot quarters on top, snuggling them close together as they will shrink in the oven. Sprinkle over flaked almonds and the sugar.
Place a baking sheet in the oven and heat to 425 F. Place the tart on the HOT baking sheet and bake for 15 minutes, then reduce heat to 375 F and bake for a further 10 to 15 minutes. As soon as it is cooked, warm the honey in a small pan until runny and brush over the apricots. Serve warm or cold.
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