Apricot Tart
- The Rainbow Team
- May 18, 2015
- 1 min read
Ingredients Required: Apricot Tart
1. Puff Pastry Dough 1 Sheet - thawed
2. Pastry Creme 6 ounces
3. Apricot Halves (Canned 15.5 ounces) 2 cans - 12 ounces drained weight
4. Apricot Glaze 4 ounces
Preparation Instructions: Apricot Tart
1. Prepare the Puff Pastry Sheet Lay out the thawed Puff Pastry Dough on a flat surface. Using a table fork prick it evenly all over from side to side. It should measure 10" x 9". With a pizza cutter cut in half so the two pieces are 5" x 9". Cut each half into four strips, each about 2-1/4" x 5".
2. Apply Pastry Cream Lay the eight strips onto a parchment covered baking pan, spacing evenly. Using a pastry bag with a flat tip dress each rectangle with a flat ribbon of cold pastry cream lengthways down the middle of the strip.
3. Garnish with fruit Arrange 1-1/2 ounces of the drained apricots on top of the pastry cream. Pressing fruit into the pastry cream.
4. Make ahead and store. At this point the pastries can be stored overnight in the refrigerator if so desired.
5. Bake In a hot oven of 450°(F) degrees bake for 15 minutes reducing to 325°(F) and finishing for 25 to 30 minutes till crust is golden brown on the bottom and apricots are starting to brown.
6. Finish with glaze Right out of the oven brush the pastries with hot apricot glaze, coating the fruit and the top side of the pastry dough.
Additional Comments: For decoration sift lightly with powdered sugar just before serving.
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