| Apricot Tart
Dessert Recipe | Apricot Tart Ingredients:- 1/2 package (17.25 ounces size) frozen Puff Pastry (or 1 sheet of 8 to 9 ounces)
- 1 lb Fresh Apricots - pitted and cut into 1/4-inch slices
- 3 tablespoons Sugar
- 2 teaspoons Ground Cinnamon
- 1/2 teaspoon Ground Mace
- 2 tablespoons Butter
- 1 Egg beaten with 1 tablespoon water
- Sugar and Cinnamon for sprinkling the dough
- Confectioner's Sugar
- Whipped Cream or Ice Cream
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Time: 1 hour
Serves: 6 - 8
| Apricot Tart Instructions:- Thaw the dough according to package directions.
- Preheat oven to 400° F.
- On a lightly floured surface, roll dough to 1/8-inch thickness. Line a baking sheet with parchment paper. Place dough on paper. It will be too big to fit, but will be folded in later.
- Place the apricots in center of dough, overlapping slightly, leaving about a 2-inch edge of dough on all sides.
- Sprinkle the apricots with the sugar, cinnamon and mace. Dot with the butter.
- Fold the sides of the dough over the apricots. It will not cover. Brush the top of the dough with the egg wash, then sprinkle with sugar and cinnamon.
- Bake until apricots are bubbly and the dough is golden brown, about 25 minutes. Remove from oven.
- Lift the parchment paper and move the tart to a cooling rack. When cool, move the tart to a serving plate.
- If desired, sprinkle the top with sifted confectioner's sugar.
| Apricot Tart Cooking Time:- Cooking time 25 minutes.
- Allow to cool before serving.
| Apricot Tart Serving Instructions:- Serve with Cream, Ice Cream, or Custard.
- Can be served Warm or Cold
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