Apricot Tart
Heat oven to 400 degrees. Arrange the apricot slices over the tart.
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Warm the apricot jam over a low heat then pass it through a sieve before brushing it liberally over the tart to glaze.
Apricot tart. This apricot tart is the perfect way to celebrate summer fruits. Then add the granulated white sugar and toss gently to combine. Directions Preheat the oven to 325 degrees F.
The tart takes about 20 minutes to prep and 40 minutes to bake. Spread the top generously with the remaining butter and sprinkle with the remaining sugar. Use a sharp knife and cut the puff pastry sheet into 6 equally-sized pieces.
Bake until pale golden about 10 minutes. Arrange the apricots cut-side down in concentric rings I like to start from the outside and work my way in. Whisk the cream with the yolks and sugar.
Place the apricots in the prebaked tart shell in a decorative pattern. Meanwhile cut the apricots in quarters and discard the kernels. Have you been enjoying fresh apricots this season.
Making The Apricot Tarts Unfold the puff pastry. Drizzle over the cream mixture and bake in the oven for 30 minutes. Arrange apricots in a fan shape on tarts.
Dust the apricots with the icing sugar. Reduce temperature to 350 degrees. Fresh apricots with creamy almond-based frangipani filling in a rich buttery shortcrust pastry.
Allow to cool to room temperature. Bake the tart for 2530 minutes until the apricots are tender and caramelised and the pastry is risen and golden. Slice the apricots 34-inch thick discarding the pits.
Use a toothpick and prick the puff pastry several times with a. Arrange the apricot wedges evenly on the pastry cut side up leaving about a two inch 5 cm wide border. Place the wedges of apricots in a large bowl and season with a pinch of salt.
Bake for about 30 minutes until the phyllo is golden brown.
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