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.
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!
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.
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
Roll it on floured wax paper (flour both sides of the pastry to avoid sticking) to approximately 4 x 5 inches.
Layer with slices of overlapping apricots keeping the outer ½ – ¾ inches clear.
Fold the sides up to make a raised edge and press lightly.
Top the fruit with the sugar glaze mixture. (If you want, add a little lemon zest at this point too)
Brush the tart edges with egg wash …
And sprinkle edges with coarse (sanding) 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!
- 1 sheet puff pastry (a Pepperidge Farm 1.1 lb package contains two sheets)
- 9 -12 apricots, sliced but not peeled
- 1 egg, beaten
- 1-2 Tablespoons coarse sugar for decorating edges
- 2 tablespoons flour
- 1/2 cup sugar
- 2 tablespoons cold margarine or butter
- zest from one lemon (optional)
- Cut the puff pastry sheet into 6 sections, each slightly under 4 x 5 inches.
- Blend sugar topping ingredients. Mixture will appear somewhat crumb-like.
- 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.
- Top pastry section with slices of overlapping apricots keeping the outer ½ - ¾ inches clear.
- Fold the sides up to make a raised edge and press lightly.
- Top the fruit with the sugar glaze mixture. (If you want, add a little lemon zest at this point too)
- Brush the tart edges with egg wash and sprinkle sanding sugar.
- Using a thin spatula, transfer to a lightly sprayed baking sheet. Bake at 400 F for approximately 25 minutes, until golden.
- Let cool slightly or completely. Serve warm or cool.
- For a single tart, mix 1 teaspoon flour, 1 teaspoon butter and 1 Tablespoon sugar
- The herb I used to garnish is lemon balm.
- Hearty Stovetop Beef Stew (Bourguignon)
- Eton Mess Meringue Fruit Dessert
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.
lovely ! absolutely love apricots !!
Love the idea! As Mark doesn’t love desserts (and I do) this perfect!