Any Count Apricot Tarts (Even Singles)

This simple apricot tart recipe is perfect for making single tarts—or serving a crowd. Also great with peaches or pears.  

This simple apricot tart recipe is perfect for making single tarts—or serving a crowd. It also works great with peaches or pears.

Apricot Tart

It was quite by accident that I stumbled across the idea of making individual apricot tarts. In the bountiful late summer, my buying club box arrived, overflowing, with an enormous quantity of beautiful fresh apricots. How good is that!  

The apricots were perfect for fresh eating, but they practically screamed to go into something special. Jam? Apricot mustard? How about a beautiful tart!  

This simple apricot tart recipe is perfect for making single tarts—or serving a crowd. It also works great with peaches or pears.

Apricot Tart

I found a full sized tart online, topped with jam, but I wanted something smaller–and I didn’t have the jam. Then I remembered a pear tart recipe, with a simple topping of sugar, flour and butter. The topping melts into the fruit juices as it bakes, to form a beautiful glaze. Perfect!  

The other Eureka moment was discovering that a Pepperidge Farm puff pastry sheet can be divided into six pieces, that are perfect for individually-sized servings. Without. Even. Thawing.

Each pastry sheet is folded in thirds like a business letter and will break along the seam after a slight scoring with a knife. Each third can be cut in half for a piece that is perfectly sized for a single tart. Then you simply assemble.  

This simple apricot tart recipe is perfect for making single tarts—or serving a crowd. It also works great with peaches or pears.

Apricot Tart from above

Even my daughter-who-doesn’t-cook commented on how easy the whole thing was!  

Here’s how easy it is.

You cut/break puff pastry into one or more tart-sized pieces

cut pastry

Cut pastry

Roll it on floured wax paper (flour both sides of the pastry to avoid sticking) to approximately 4 x 5 inches. 

Roll out

Roll out

Layer with slices of overlapping apricots keeping the outer ½ – ¾ inches clear.  

Layer on apricot slices

Layer on apricot slices

Fold the sides up to make a raised edge and press lightly.  

Fold up sides

Fold up sides

Top the fruit with the sugar glaze mixture. (If you want, add a little lemon zest at this point too)  

Add sugar topping

Add sugar topping

Brush the tart edges with egg wash …

Brush with egg wash

Brush with egg wash

And sprinkle edges with coarse (sanding) sugar 

Sprinkle coarse sugar

Sprinkle coarse sugar 

No apricots? Pretty sure peaches or pears would be delicious too!

Now, when I am home alone and need a treat, I’m making these apricot tarts just for me. I love having a recipe that is simple enough to make… even for one!

Yes, sometimes life goes your way! 

Apricot Tarts
Serves 6
This simple apricot tart recipe is perfect for making single tarts—or serving a crowd. It also works great with peaches or pears.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
175 calories
32 g
31 g
5 g
3 g
1 g
124 g
14 g
28 g
0 g
4 g
Nutrition Facts
Serving Size
124g
Servings
6
Amount Per Serving
Calories 175
Calories from Fat 44
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 31mg
10%
Sodium 14mg
1%
Total Carbohydrates 32g
11%
Dietary Fiber 2g
8%
Sugars 28g
Protein 3g
Vitamin A
38%
Vitamin C
17%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 sheet puff pastry (a Pepperidge Farm 1.1 lb package contains two sheets)
  2. 9 -12 apricots, sliced but not peeled
  3. 1 egg, beaten
  4. 1-2 Tablespoons coarse sugar for decorating edges
Sugar Topping (see note for individual tart instructions)
  1. 2 tablespoons flour
  2. 1/2 cup sugar
  3. 2 tablespoons cold margarine or butter
  4. zest from one lemon (optional)
Instructions
  1. Cut the puff pastry sheet into 6 sections, each slightly under 4 x 5 inches.
  2. Blend sugar topping ingredients. Mixture will appear somewhat crumb-like.
For each tart
  1. Roll the section of pastry sheet on floured wax paper (flour both sides of the pastry to avoid sticking) to approximately 4 x 5 inches.
  2. Top pastry section with slices of overlapping apricots keeping the outer ½ - ¾ inches clear.
  3. Fold the sides up to make a raised edge and press lightly.
  4. Top the fruit with the sugar glaze mixture. (If you want, add a little lemon zest at this point too)
  5. Brush the tart edges with egg wash and sprinkle sanding sugar.
  6. Using a thin spatula, transfer to a lightly sprayed baking sheet. Bake at 400 F for approximately 25 minutes, until golden.
  7. Let cool slightly or completely. Serve warm or cool.
Notes
  1. For a single tart, mix 1 teaspoon flour, 1 teaspoon butter and 1 Tablespoon sugar
  2. The herb I used to garnish is lemon balm.
beta
calories
175
fat
5g
protein
3g
carbs
32g
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Art of Natural Living http://artofnaturalliving.com/
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3 thoughts on “Any Count Apricot Tarts (Even Singles)

  1. grace

    i can’t believe it never occurred to me to cut the puff pastry while it was folded up like that and still frozen–thanks for pointing that out! what a great tart.

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