Rustic Apricot Tart
Serves 6 to 8
This is an easy way to make a pie or tart that not only tastes delicious, but looks great. You can use traditional pie dough, but puff pastry makes the tart special. This recipe is quick enough for a busy weeknight, but makes a lovely freeform presentation, often called a croustade, for a potluck event or entertaining.
- 1/2 package (17.25 ounces size) frozen puff pastry (or 1 sheet of 8 to 9 ounces)
- 1 pound fresh apricots, pitted and cut into 1/4-inch slices
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground mace
- 2 tablespoons butter, preferably unsalted
- 1 egg beaten with 1 tablespoon water for glazing
- Sugar and cinnamon for sprinkling the dough
- Whipped cream or ice cream (optional for serving)
Thaw the puff pastry according to package directions. Preheat oven to 400° F. On a lightly floured surface, roll dough to 1/8-inch thickness. Line a baking sheet with parchment paper (see notes below). Place dough on paper. It will be too big to fit, but will be folded in later.
Place the apricots in center of dough, overlapping slightly, leaving about a 2-inch edge of dough on all sides. Sprinkle the apricots with the sugar, cinnamon and mace. Dot with the butter. Fold the sides of the dough over the apricots. It will not cover the apricots in the center. Brush the top of the dough with the egg wash, then sprinkle with sugar and cinnamon. Bake until apricots are bubbly and the dough is golden brown, about 25 minutes. Remove from oven. Lift the parchment paper and move the tart to a cooling rack. When cool, move the tart to a serving platter. Cut into serving size pieces and serve with or without whipped cream or ice cream.
Notes: The parchment paper is not necessary but it makes cleanup and moving the tart to the cooling rack a lot easier.