Apricot and plum tart

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Photo: thisvegetarian.com

Prep Time:
30 minutes
Cooking Time:
25 minutes
Servings:
6


  • For the Apricot and plum tart:
  •  Tags for<b>Apricot and plum tart
  • Tags for Apricot and plum tart
  • main ingredients:
  • apricot Pageturner Cookbook
  • plum Pageturner Cookbook
  • puff-pastry Pageturner Cookbook
  • type of dish:
  • dessert Pageturner Cookbook
  • type of recipe:
  • pie/tart Pageturner Cookbook
  • Country cuisine:
  • France Pageturner Cookbook
  • Luxembourg Pageturner Cookbook
  • specific recipes:
  • entertaining Pageturner Cookbook
  • season and occasion:
  • Summer Pageturner Cookbook
  • Spring Pageturner Cookbook
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    Ingredients

    • a 1-inch piece vanilla bean split lengthwise
      1 tablespoon sugar
      a pinch cinnamon
      1/2-pound frozen puff pastry sheet, thawed
      4 plums, cut into 1/4-inch-thick slices
      6 fresh apricots, cut into 1/4-inch thick slices
      3 tablespoons apricot jam, melted, strained, and kept warm
      vanilla ice cream as an accompaniment if desired

    Directions

    Preheat oven to 400°F. Scrape seeds from vanilla bean with a knife into a small bowl, discarding pod, and stir in sugar and cinnamon.
    On a lightly floured surface roll out pastry 1/8 inch thick and drape pastry over tart pan, pressing dough gently onto pan.
    On pastry arrange plum and apricot slices, overlapping them slightly, in rows and sprinkle with sugar mixture.
    Bake tart in middle of oven until pastry is golden brown, 20 to 25 minutes.
    Cool tarts on a rack and brush with jam. Serve tarts warm with ice cream.

    Country cuisine Ecookbook(s) showing the recipe Apricot and plum tart:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

    2
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