Thin Apricot Tart

Crispy puff pastry topped with roasted apricots that are soft and tangy. The apricot jam glaze provides a mirror-like shine and a sweetness that balances the fruit.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 405
• Protein: 6 g
• Carbs: 50 g
• Fat: 19 g

Ingredients

• 1 piece Puff pastry ( ready to use )
• 8 piece Apricot ( pitted and sliced )
• 30 g Brown sugar
• 20 g Minimum butter sweet
• 1 piece Egg ( beaten for egg wash )
• 2 tbsp Apricot jam (extra or classic) ( heated )

Instructions

1. Base preparation

   Preheat the oven to 200°C. Roll out the puff pastry and cut four 12 cm diameter discs. Prick the center with a fork to prevent the pastry from rising unevenly.

2. Fruit preparation

   Rinse the apricots, cut them in half and remove the pits. Slice each half into regular thin slices. Arrange the slices in a rosette pattern on the pastry discs, leaving a 1 cm border.

3. Sugaring and browning

   Sprinkle brown sugar over the fruit. Place a small knob of butter in the center of each tart. Beat the egg and brush the pastry edges to achieve an amber color after baking.

4. Baking

   Bake for 20 to 25 minutes. The pastry should be golden brown and the edges of the apricots should start to caramelize slightly.

5. Final glazing

   Heat the apricot jam until liquid. Once out of the oven, brush the fruit with the jam to add shine and protect the fruit from drying out.

Chef's tips

• Prick the dough well to prevent it from rising in the center, otherwise the fruit will slide off.
• If the apricots are very tart, add a bit more brown sugar before baking.
• Glazing with jam should be done as soon as it leaves the oven so the heat sets the shine.

Storage

Consume within the same day. Do not refrigerate, as the moisture will soften the puff pastry.