Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1/2 cup almond meal
- 1/4 cup sugar
- 1/4 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 6–8 fresh apricots, halved and pitted
- 2 tablespoons apricot jam, warmed
- Powdered sugar for dusting
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface to smooth out any creases. Transfer to the prepared baking sheet.
- In a bowl, cream together the almond meal, sugar, butter, egg, and vanilla extract until smooth.
- Spread the almond mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
- Arrange the apricot halves, cut side down, on top of the almond mixture.
- Fold the edges of the puff pastry over the apricots to create a border.
- Bake for 20-25 minutes, or until the pastry is golden and the apricots are tender.
- Brush the warmed apricot jam over the tart while it’s still hot.
- Allow the tart to cool slightly, then dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: dessert
- Method: bake
