Description
Delight in these elegant Apricot Tarts featuring flaky puff pastry topped with fresh apricots, a touch of vanilla-scented sugar, and a glossy apricot jam glaze. Perfect for a sophisticated dessert or a light summer treat, these tarts bake golden and puffed, offering a beautiful balance of buttery pastry and juicy fruit.
Ingredients
Scale
Pastry and Fruit
- 1 sheet puff pastry, thawed
- 8 fresh apricots, halved and pitted
Glaze and Topping
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon apricot jam
- 1 tablespoon water
- 1 tablespoon unsalted butter, melted
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the oven and pastry: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the puff pastry sheet on a lightly floured surface and cut into 6 equal rectangles. Place the pastry rectangles on the prepared baking sheet.
- Score the pastry borders: Using a sharp knife, lightly score a border ½ inch from the edge of each rectangle, being careful not to cut all the way through. This will help the edges puff up during baking.
- Arrange apricot halves: Place the apricot halves, cut side up, within the scored borders on each pastry rectangle. Brush the exposed pastry edges with melted butter to aid browning and create a rich flavor.
- Add sugar and vanilla: In a small bowl, mix the granulated sugar with vanilla extract, then sprinkle this mixture evenly over the apricot halves to add sweetness and aroma.
- Bake the tarts: Place the baking sheet in the preheated oven and bake for 18–22 minutes, or until the pastry is golden and puffed up beautifully.
- Prepare the glaze: While baking, combine apricot jam and water in a small saucepan and warm over low heat until smooth and slightly runny to brush over the fruit.
- Glaze and finish: Remove the tarts from the oven and immediately brush the apricots with the warm apricot jam mixture to add shine and extra flavor. Allow the tarts to cool slightly before optionally dusting them with powdered sugar.
- Serve: Serve the apricot tarts warm or at room temperature, optionally complemented with whipped cream or vanilla ice cream for a richer dessert experience.
Notes
- Fresh apricots can be substituted with canned or frozen apricots (thawed and well-drained) when fresh are unavailable.
- Enhance texture and flavor by sprinkling chopped pistachios or almonds over the apricots before baking.
- For an indulgent dessert, serve with a dollop of whipped cream or a scoop of vanilla ice cream alongside the tarts.
