Fridges are fun to look into. By looking at someone’s fridge you can tell if that person cooks, loves to cook or just dine out. Generally a person who cooks will have an array of things to use at all times. Things like cheeses, pie crust, and raw ingredients.
I like to keep things like pie crust, puff pastry, phillo dough, wonton wraps because they are medium that can help you get dinner on the table quite fast. I love to use wontons to make fun appetizers. The pie crust of course can help you make tartlets, quiches and pies.
This past Friday, some friends of ours decided to come by unexpectedly to pick up some things at the house, and since it was close to diner time, I quickly ran to the store to get some meats to grill. We made a salad, some vegetable flan a tart for dessert. Not too bad for an unexpected dinner;-) Of course it is easy if you already have everything on hand.
For dessert, I made an Apricot tart because it is easy to do and I had no other fruits than apricots on hand. Of course, you can do this recipe with pear, apple, plum and strawberry.
Ingredients for a tart for 8 people:
- 1 puff pastry dough thawed at room temperature for 15 mns.
- about 24 fresh apricots
- Turn the oven to 450.
- Place the puff pastry dough onto the roulpat and with the rolling pin, roll the dough so that it will fit the flexipat ( 12 x 15in”).
- With a fork, perforate the bottom of the pie.
- Cut each apricots in 8 quarters and lay them out onto the phyllo dough.
- Sprinkle some granulated sugar and cook the pie for 20-25 minutes.
- Sprinkle more sugar so that it will caramelized the apricots a bit and cook for another 5 minutes.
- Remove the tart from the oven and let it cool a bit before serving.
- Serve cold, or warm with or without ice-cream. Et voila!
Bon Appetit and Happy Cooking!!!
2 thoughts on “Apricot Tart”
Is that phyllo or puff pastry?
Robin, thank you for pointing this out. I always mix those up. It is indeed puff pastry. I hope all is well. How are those macarons getting along;-)
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