I’m not sure I’ve ever eaten fresh apricots.  I realize this sounds completely ridiculous but it’s true.  Actually, it was true up until a few weeks ago when I made this apricot and strawberry tart…which was supposed to be an apple galette but since apples are out of season and the King Arthur Flour kitchens ended up with a crate full of the most luscious apricots ever, we made apricot and strawberry tarts instead.  And boy, after scones, jammy bits muffins, pain au chocolate, sweet potato gnocchi, endless amounts of Vermont cheddar cheese, and so much more fabulous food than I can describe, a perfectly ripened apricot hit the spot for all of us.

Well, I guess I should preface that by saying that whatever was leftover after we made these tarts with more butter, sugar, and flour really hit the spot.  The tarts though, are pretty spectacular pieces of work.  We did actually make our own puff pastry dough which I’m sure took them to another level (and I do plan on sharing this recipe after I make it again because I didn’t get very many photos when I made it at Blog and Bake, thank you floured hands) but I know frozen puff pastry will work just as well here.  Baking this tart at 400 degrees allows for the apricots and strawberries to break down, soften, and intensify in flavor and this was, aside from the homemade puff pastry dough, what makes this tart so special.  It’s the contrast between juicy fruit and flaky crust that I love so much and I’m so thrilled to have been able to share my proud achievement with Kyle the night I returned home.  Though, I’m sure he only took it as being anything homemade after 3 days of grubbing from the fridge and pantry on his own. 🙂

Apricot and Strawberry Tart

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 8 servings

Ingredients

  • 1 sheet puff pastry dough, thawed
  • 2 apricots, washed, pitted and sliced into 1/4-inch pieces
  • 1/2 cup sliced strawberries
  • 2 tbsp sugar
  • Ground cinnamon (optional)

Instructions

  1. Preheat oven to 400° F and line a baking sheet with parchment paper.
  2. On a lightly floured board, roll out the puff pastry dough to 1/4-inch thickness. Trim the edges to form a 14x14-inch square, reserving the scraps to create an extra-tall border on the tart, if desired. You can also twist the scraps into spirals and roll them in cinnamon-sugar before baking on the same baking sheet as the tart.
  3. Transfer the square to the baking sheet and layer the apricots and strawberries out over the dough, in any design you choose, leaving a 1/2-inch border on all sides. Sprinkle on all of the sugar then lightly sprinkle the cinnamon over the fruit. Bake for 20-25 minutes or until the edges are nicely browned and the fruit is well-softened. Serve warm or at room temperature with a scoop of ice cream, a dollop of whipped cream, or by itself because it's so good that you really don't need any accompaniments for it.

Source

source: a loose adaptation of the King Arthur Flour Apple Galette (published with permission)

http://www.smells-like-home.com/2012/06/apricot-and-strawberry-tart/

Apricot and Strawberry Tart

  • Prep Time: 15min
  • Cook Time: 25min
  • Yield: 8 servings

Ingredients

1 sheet puff pastry dough, thawed
2 apricots, washed, pitted and sliced into ¼-inch pieces
½ cup sliced strawberries
2 tbsp sugar
Ground cinnamon (optional)

Instructions

  • 01

    Preheat oven to 400° F and line a baking sheet with parchment paper.

  • 02

    On a lightly floured board, roll out the puff pastry dough to ¼-inch thickness.  Trim the edges to form a 14×14-inch square, reserving the scraps to create an extra-tall border on the tart, if desired.  You can also twist the scraps into spirals and roll them in cinnamon-sugar before baking on the same baking sheet as the tart.

  • 03

    Transfer the square to the baking sheet and layer the apricots and strawberries out over the dough, in any design you choose, leaving a ½-inch border on all sides.  Sprinkle on all of the sugar then lightly sprinkle the cinnamon over the fruit.

  • 04

    Bake for 20-25 minutes or until the edges are nicely browned and the fruit is well-softened.  Serve warm or at room temperature with a scoop of ice cream, a dollop of whipped cream, or by itself because it’s so good that you really don’t need any accompaniments for it.

a loose adaptation of the King Arthur Flour Apple Galette (published with permission)

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  • June 21, 2012 at 9:41 AM

    i don’t think i’ve ever eaten fresh apricots either, but i’ve been wanting to. just need to find some. this tart is gorgeous!

  • June 21, 2012 at 10:17 AM

    This sounds like a really fantastic summer treat. Gorgeous pictures, too!

  • June 21, 2012 at 12:09 PM

    This is beautiful! Sounds delicious!

  • June 21, 2012 at 5:55 PM

    It sounds wonderful and this tart looks DELICIOUS !

  • June 22, 2012 at 6:50 AM

    I’ve actually only eaten canned apricots and dried apricots. I love them so much, though.

  • Brian
    June 26, 2012 at 9:53 AM

    If you use dried apricots and strawberries the flavor will be more intense than if you use fresh fruit.

    • June 26, 2012 at 10:05 AM

      Brian: Thanks for your suggestion. However, I would never consider making an open tart like this with dried fruit since they would likely burn in the oven at a high temperature because the moisture is already drawn out in the drying process.

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