Plum and Apricot Puff Pastry Tarts


1 1 inch long vanilla bean; split lengthwise
1 tablespoon Sugar
1 pinch Cinnamon
1/2 pound Frozen puff pastry sheets; thawed
2  Plums; sliced 1/4″ thick
2  Fresh apricots; sliced 1/4″ thick
3 tablespoons Apricot jam; melted, strained, warm
  Vanilla ice cream; if desired

Preheat oven to 400 degrees.

Scrape seeds from vanilla bean with a knife into a small bowl, discarding pod, and stir in sugar and cinnamon.

On a lightly floured surface roll out pastry 1/8-inch thick and cut out two 6-by 5 1/2-inch rectangles.  Arrange pastry on a baking sheet and fold edges in on all sides to form 1/2-inch borders, leaving corners unfolded. Form points at corners by twisting ends and pressing them gently onto baking sheet.  On pastry arrange plum and apricot slices, overlapping them slightly, in rows and sprinkle with sugar mixture.

Bake tarts in middle of oven until pastry is golden brown, 20 to 25 minutes.  Cool tarts on a rack and brush with jam.

Serve tarts warm with ice cream.

Source:  Sara Moulton

2 servings

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s