The fresh apricots have been glorious this summer. We’ve eaten them plain. I’ve used them for poached fruit and, best of all, for these EASY EASY to make tarts using packaged, frozen puff pastry.
The tarts in the photo were glazed with ginger preserves but I’ve also used apricot and peach jams. Occasionally I sprinkle some fresh chopped rosemary on top before baking.
Apricot Puff Pastry Galettes
4 puff pastry squares (4-inch)
4 apricots, sliced
2 tablespoons sugar
freshly grated nutmeg
3 tablespoons ginger (or other) preserves, heated
Preheat the oven to 425 degrees. Place the pastry squares on a parchment paper lined baking sheet. Prick the dough in a few places. Arrange equal amounts of the fruit on top of each square, leaving a border of 1/2-inch. Sprinkle equal amounts of the sugar on top of the fruit. Grate a small amount of nutmeg on top. Refrigerate for about 20 minutes. Bake for 18-20 minutes or until golden brown. Brush the top with preserves. Place back in the oven for 4-5 minutes. Eat warm or at room temperature.
Makes 4 servings