Apricot Tart

I bought some beautiful apricots from Robinette’s, a nearby local orchard. It is my favorite place to buy cherries, apricots, peaches, and apples. They also produce their own wine and hard cider. Robinette’s has more than 20 Michigan-made wines and ciders that can be sampled in their Tasting Room.

If you can find Wewalka Puff Pastry, I recommend it. This is an excellent puff pastry and easy to work with. The puff pastry is refrigerated and not frozen. However, Pepperidge Farm Puff Pastry is a good substitute and more widely available.

Apricot Tart

Servings: 4-6
Time: 1h30m
Difficulty: easy
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1 package of prepared Puff Pastry, thawed if frozen
1/4 cup apricot preserves
3 1/2 – 4 cups halved, pitted apricots, cut into 1/4 inch wedges
1/4 cup apricot preserves, warmed

Unfold the puff pastry and place in an 11 inch x 7 inch loose bottom rectangular tart pan. Place the puff pastry over the fluted tart pan and press the dough to the bottom. Cut off any excess dough from the sides of the pan. Pierce the bottom of the crust with a fork to prevent it from puffing. With a pastry brush, brush the bottom of the crust with 1/4 cup apricot preserves.

Lay the apricot wedges out in 4 rows on the dough. Overlap the apricots as you place on the dough.

Bake for 30-35 minutes or until pastry is puffed and golden and the apricots are tender. Remove from the oven and set aside on a wire rack.

Gently brush the warmed apricot preserves over apricots. Serve warm or at room temperature with whipped cream or vanilla ice cream. Refrigerate leftovers.