You don’t need to be a baking whiz (because I am not) to make an impressive dessert. The hardest part is rolling out the pastry and slicing the fruit. For my fruit tarts, I like to use my shortcrust pastry recipe. For a fruity summer dessert, as in this case, I like the light, airiness of puff pastry.
The key to keeping the puff pastry crispy, is blind baking which basically means partially baking the pastry without toppings. Sliced stone fruit (fruit with stones, like peaches, apricots, plums and cherries) make the best tarts. You can also make this tart with fresh peaches instead of apricots. One of my other favorites (that are also in season) is Plum Tart with Cornmeal Crust. Now, the crust for this one is so good, if you’re feeling adventurous and want to make your own pastry. More stone fruit recipes:
No Bake Cherry Lemon Cheesecake Panna Cotta with Peach Sauce Summer Mango Pie
All it takes is a few simple ingredients for this Easy Apricot Tart to come together and the addition of the jam (or preserves) brushed over the fruit enhances the fruity flavor.
Serving suggestion: My favorite way to serve with whipped cream and caramel sauce. Sliced, toasted almonds would add a nice bite also. Dried apricot option: If it’s not apricot season, a good work-around is using dried apricots. Just soak them in boiling water for 10 minutes to soften and plump, then drain and arrange them on the pastry as you would the fresh ones and bake per the recipe. Feeling like a taste of France? Make them French style! French fruit tarts are usually made individual size. If you prefer, you can cut the pastry into squares to create French-style tartlets.
