Monday, June 25, 2012
Apricot Puff Pastry Tart
I love the first fruits of summer -- Apricots and Black Currants. These two fruits were meant to come together in a puff pastry tart. Meant to. I can't even tell you how much I loved this tart that I made combining several recipe ideas into one. I am ready to make another one and eat it gone and so are my kids.
This year is the first year I have had black currants on my bush. Not very many but enough to make a black currant syrup to drizzle over this amazing apricot tart. It really only takes about a 1/4 cup currants. And black currants have a strong flavor, so a little goes a long way. You can make this tart without the black currant syrup. It will still be absolutely delicious. I promise. Especially if you are using freshly picked apricots which are in season in my neck of the West.
Aaah! fresh apricots are a piece of heaven.
A pre bought puff pastry tart makes this recipe really simple. Just defrost about one and 1/2 puff pastry sheets.
1 1/2 puff pastry sheets defrosted. (there are usually 2 sheets per box)
Appx. 4 Cups of sliced apricots
1 Cup of Sugar
1/3 Cup all purpose flour
pinch of salt
pinch of nutmeg
1 TB of lemon juice
Black Currant Syrup from the Berry Bible by Janie Hibler (yes you should by this book for your e-reader.I love it.)
¼ cup fresh black currants
¼ cup sugar
Cook the black currants and sugar together in a small saucepan over medium-high heat until thick and syrupy, 5-10 minutes. Strain and set aside. The syrup can be made up to a week in advance. Cool and store covered in the refrigerator until ready to use. (you can reheat in the microwave if it gets too thick to drizzle)
Heat oven to 400 degrees.
Spray a springform tart pan with cooking spray.
Form puff pastry sheets into pan about 2 1/2inches up the side.
Gently toss apricot slices with other filling ingredients and place in puff pastry crust.
Place tart in heated oven and cook for 30-35 minutes or until crust is golden brown and filling is bubbly.
While tart is cooking prepare Black Currant syrup.
Drizzle syrup over finished tart while still warm.
Serve with whip cream if desired.
Posted by Rachelle at 10:14 PM