Apricot Tart



1. Roll out puff pastry 2. Fold up and crimp down the sides of the puff pastry. 3. Lay sliced apricots diagonally across 4. Dot with butter 5. Brush edges of puff pastry with milk 6. Sprinkle tart with sugar



Baked for 30 min at 400 degrees. Then brush with apricot jelly and a little bit of water.

My mom really likes apricot tarts. She loved having them when she traveled to Europe. I tried this recipe for her. Turned out pretty well. I tried a mix of canned apricots, and fresh apricots. Next time, I would just use the canned apricots. They are much easier to use, and a little sweeter.

This recipe is very similar to Ina Garten's apple tart recipe.

Apricot Tart

Ingredients:

• 1 sheet of puff pastry, thawed
• 2 cans of apricot halves (may not use all of the apricots)
• Some butter for dotting tart
• Some granulated sugar
• Some milk for brushing the sides of the tart
• 1/2 cup apricot preserves and 1/2 teaspoon water

Directions:
1) Thawed puff pastry for 40 min at room temp. While thawing, drain the canned apricots. Also slice the apricot halves.
2) Preheat oven to 400 degrees
3) Put the puff pastry on a floured surface and roll it out a little. Fold up and crimp down the edges of the pastry.
4) Lay the slices apricots into diagonals.
5) Dot entire tart with butter 6) I also brushed the edges of puff pastry with milk so edges would brown
7) Sprinkled whole tart with sugar.
8) Bake for 30 min. 9) Let tart cool. Then microwave apricot jelly with 1/2 teaspoon of water (~ 20 sec). Brush tart with this jelly. 10) Serve warm or at room temp. I served them at room temp.