RUSTIC APRICOT TART

SERVES 6 to 8

This is an easy way to make a tart that not only tastes good, but looks great. You could use another type of pastry, but I like the puff.

INGREDIENTS

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 sugar

2 teaspoons ground cinnamon

1/2 teaspoon ground mace

2 tablespoons butter

1 egg beaten with 1 tablespoon water

Sugar and cinnamon for sprinkling the dough

Confectioner's sugar (optional)

Whipped cream or ice cream (optional)

Thaw the dough 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. 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. 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 plate. If desired, sprinkle the top with sifted confectioner's sugar. Cut into serving size pieces and serve with optional whipped cream or ice cream.

Note: The parchment paper is not necessary, but makes moving the hot tart, as well as clean up, a lot easier.

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