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.
- 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)
- Preheat oven to 400° F and line a baking sheet with parchment paper.
- 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.
- 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: a loose adaptation of the King Arthur Flour Apple Galette (published with permission)